3) Saignée Rosé
Saignée is a French word meaning “to bleed” and it’s also describes a method of rosé winemaking.
It is a very common technique to concentrate the colour and structure of a red wine.
“And what does red wine do now?”
Starting from a red wine tank, part of the juice is removed without skins. In this way the extracted juice will have taken aromas and colour from the skins during the maceration, but its colour will still be pink because the extraction has been interrupted.
“But what is the difference with short maceration?”
In this case, the purpose of the oenologist is not to produce a rosé wine, but to concentrate the aromas of red wine, which will continue to ferment, changing the ratio of must / peel. Saignée is a by-product of red winemaking that doesn’t want to be wasted. For this reason, the quality of the Rosés de saignée is much discussed.
In Provence, where rosé is a true cult, winemakers are convinced that only through the methods of direct pressing or short maceration can we obtain a rosé of quality and style.
No, we are not talking about mixing white wine with red wine. We are talking about grapes, the previous step.
The co-fermentation occurs when we press together white grapes with red grapes. The shade of color that will be obtained is given by the relationship that is used of the same. Of course, red grapes must be a minimal amount to avoid too much… red colour!
Well my friends, now that you have the basics of production, go ask your favourite producers which technique they have chosen to use for their rosé.
But not to be caught unprepared … I leave you the last tips!
There are some exceptions that must be mentioned in order to not be made a fool
As mentioned above, mixing red and white wine is illegal. Nevertheless, there is a small exception concerning the production of some rosé sparkling wines like Champagne or Franciacorta. Blending consists of adding a small amount of red wine to white wine so that it can help make the sparkling wine create the rosé color. However, this step must be done absolutely before the fermentation in the bottle takes place, which is the fermentation that makes our wine … sparkling wine!
“Eh the professor has arrived! So how is sparkling wine made? Do we put sparkling water to make bubbles? “
Do not rush! Here we are talking about the production of rosé, if you want to learn more about the production of sparkling wines, write a comment below or send us a message, we will be happy to answer all your questions!
Using grapes … pink
There are some types of grapes that have a color neither white nor red … I would say almost rose. With a grape of this colour, it will be possible to make a rosé wine by vinifying it.
If you have visited the Friuli region in North-East Italy, I’m sure you know what I’m talking about. The vinification of another type of grape, Pinot Grigio. This grape variety, of a pale purple colour, is macerated for up to 36 hours long, without the risk of an excessively dark color. Indeed, you will get a bright coppery color called “ramato”.