{"id":2782,"date":"2022-03-02T16:57:22","date_gmt":"2022-03-02T15:57:22","guid":{"rendered":"https:\/\/terradonna.it\/?p=2782"},"modified":"2022-03-02T21:15:53","modified_gmt":"2022-03-02T20:15:53","slug":"how-is-a-rose-wine-made","status":"publish","type":"post","link":"https:\/\/td2.tadanstudio.it\/en\/how-is-a-rose-wine-made\/","title":{"rendered":"How is a ros\u00e9 wine made?"},"content":{"rendered":"

While waiting for the next vintage of Sysa<\/a>, let’s tackle a topic on which laymen and wine lovers often have doubts: “how is a ros\u00e9 wine made?”<\/p>\n

Let’s start by answering the most common question: “Is ros\u00e9 wine made by combining white wine and red wine?”. The answer is NO<\/strong> this practice in Italy is illegal, except for the production of some particular sparkling wines whose curvee is a mix of white and red grapes. So how is a ros\u00e9 wine made?<\/p>\n

There are many ways to make a ros\u00e9 wine, almost all of which involve starting from red grapes<\/strong> which once arrived in the cellar will have a short maceration<\/strong> followed by a vinification closer to that of white wines.<\/p>\n

Let’s see some of the most used methodologies:<\/p>\n

1) Direct pressing:<\/h4>\n

The basic idea is very simple once the grapes arrive, proceed immediately to a soft pressing of the same, immediately extracting the must which, given the almost absent maceration with the skins, will be pale pink.<\/p>\n

2) The short maceration:<\/strong><\/p>\n

This method involves pressing the grapes after just a short stay in a tank to allow the must to color with the skins. The maceration time varies greatly depending on the result, especially the intensity of color to be obtained, ranging from a few minutes for light ros\u00e9 wines up to 24 hours for “one-day” ros\u00e9 wines that have a very intense color.<\/p>\n

3) The bloodletting:<\/strong><\/p>\n

The bleeding technique also known by the French name of \u201csaign\u00e9e\u201d was created to concentrate the color and structure of red wines, increasing the ratio between skins and must. On a practical level it consists in removing the must without the skins from the maceration mass in the tank, which given the short stay with the skins will have a pink color. The goal is therefore not so much to make a real ros\u00e9 wine as to make a quality red. Ros\u00e9 wines produced with this method often end up being products of questionable quality but with a low production cost.<\/p>\n

4) The cofermentation of white and red grapes:<\/strong><\/p>\n

Unlike the union of white and red wines that we remember being forbidden, it is possible to obtain a ros\u00e9 wine from the union of red and white grapes. The ratio of white grapes to red grapes is usually very much in favor of white grapes to obtain a product that is not too red.<\/p>\n","protected":false},"excerpt":{"rendered":"

While waiting for the next vintage of Sysa, let’s tackle a topic on which laymen and wine lovers often have doubts: “how is a ros\u00e9 wine made?”<\/p>\n","protected":false},"author":5,"featured_media":2780,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[122],"tags":[],"class_list":["post-2782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-wine"],"yoast_head":"\nHow is a ros\u00e9 wine made? - Terradonn\u00e0<\/title>\n<meta name=\"description\" content=\"Let's start by answering the most common question: "Is ros\u00e9 wine made by combining white wine and red wine?". The answer is NO. 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