ROSÉ BY SAIGNÈE, REALLY A LESS PRESTIGIOUS WINE?

Rosé by Saignée are really less prestigious wines?

The consumer interest in rosé wine is growing. Producers are investing in this type of wine. Since up to 20 years ago, rosé was obtained by Saignée now is made mainly by direct pressing or short maceration.

Saignée means “bleeding” and is a method used to make rosé wine.

HOW IS SAIGNÈE IS MADE?

  1. The red grapes arrive in the cellar.
  2. The grapes are pressed and placed in the tanks.
  3. After a period, usually no more than 2 days, saignée is made. Then part of the juice from the fermentation tank in red is extracted. This will have a dark pink color.
  4. The dark pink extracted juice continues its fermentation in another tank.
  5. Depending on the oenological purpose you want, the wine ages in barrique or steel.

It is easy to understand  rosé obtained from saignée is a darker, stronger, more full-bodied wine. Definitely a wine to try.
Let’s be clear. The rosé obtained from saignée is a by-product of red vinification. We use it to concentrate red wine.

Why is it used?
It is used for several reasons: perhaps the harvested grapes are not so ripe, so they do not have a good level of sugars and so many aromatic substances. Consequently, the rosé obtained by saignée, since it is taken during the maceration of red wine, will be more full-bodied.

What rosé obtained from saignée could you taste?
The rosé trend is growing. Lot o winelovers think the only way to obtain a rosé is through direct pressing and not by saignée.

IS IT REALLY A LESS PRESTIGIOUS WINE?

The fact that the rosé obtained from saignée is a by-product of red vinification, does not diminish its prestige. Grappa, the Italian distillate, is also a by-product of winemaking.
Obviously, there are numerous variables involved in the production of a good rosé wine obtained by saignée. The variety used has its own importance, the time of maceration, the techniques used in the cellar. Barolo, one of the greatest Italian red wines, is always associated with the Nebbiolo variety. However did you know you get great, rosé wines from this variety? Other rosés by saignée  you could taste are those obtained from Syrah or Cabernet Sauvignon, or those from Sangiovese or Primitivo.
What will be the next rosé you will drink?

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