The world of wine is amazing. Future and tradition.  For some years the “trend” of natural wine has been in vogue together with maceration in amphora (exactly as the Georgians did). In recent years, winemaking techniques have improved and they can assure an high-quality level.

Recently I have discovered this new type of wine, the ancestral sparkling wine method rosé, whose name remind us the  “tradition”. In fact it seems that this production method was historically used in Champagne.

What is the ancestral rosé?

The ancestral rosé is a sparkling wine with not a lot of CO2.  The bubbles are due to the presence of carbon dioxide following a second fermentation of the wine that takes place in the bottle. It may seem the same procedure as a classic method but there are substantial differences.

What does it mean?
It means that the wine, after being bottled, does a second fermentation after which disgorging does NOT take place and the various residues of yeasts and substances produced by their metabolism remain in the bottle to complete the aromatic aromatic bouquet of the wine.
The ancestral method is a cross between the champenois method and the charmat method.

How is ancestral rosé sparkling wine made?

The grapes are pressed and in this phase the autochthonous yeasts present on the peel of the bunches are also extracted. After a short maceration, the maceration by the indigenous yeasts starts. Fermentation is  stopped. There will be a residue of sugars, important for the winemaking goal you want to achieve. The wine is bottled and the yeasts start to ferment again, producing a small amount of CO2 that make the ancestral rosé sparkling slightly sparkling. Furthermore, the yeasts will settle on the bottom of the bottle which together with the substances produced during fermentation will bring important aromatic results.

Rosé Ancestrale

In summary:

  1. The grapes are pressed and the autochthonous yeasts present on the skin are extracted.
  2. Short maceration
  3. Maceration by indigenous yeasts at low temperature
  4. Fermentation is stopped and a sugar residue remains in the wine
  5. The wine is bottled
  6. The fermentation restarts thanks to the residual sugar present in the wine
  7. The yeasts produce a small amount of CO2 which makes the wine slightly sparkling
  8. The yeasts settle on the bottom of the bottle

What to expect from a rosé obtained with an ancestral method?

The rosé obtained with the ancestral method will have fruity and floral scents, typical of rosé wine and evident notes of yeast and bread crust. The freshness of these wines is important, often sharp and in the mouth they will have a good persistence.

It is often recommended to tilt and rotate the bottle 45 degrees before serving this wine to ensure that the yeasts on the bottom can return to suspension.
As with sparkling wines and any kind of wine, the result is characterized by the starting grapes and the choices of the winemaker, the territory and the cellar. Each variable has an impact on the final product.

Have you ever tasted an ancestral method rosé?

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.