Product History

Grapes for Rosé Wines

Grape Varieties for Rosé Wines

Extraction Technique and Chromatic Profile

"The art of temporal precision: the balance between the freshness of white and the structure of red through skin management."

The Science of Color and Structure

Although almost any red grape variety is technically suitable for making rosé wines, the mastery lies in managing the anthocyanins (pigments) located in the grape skin. According to the International Organisation of Vine and Wine (OIV), the contact time between the must and the skins determines not only the color but also the tannic load and aging potential.

There are two main methodologies: direct pressing, which produces pale, Provençal-style rosés, and bleeding (Saignée), which typically results in wines with greater body and intense coloration. Both techniques require an early harvest to preserve high natural acidity and low pH, ensuring chromatic stability.

Reference Varieties

Grenache

The iconic grape of the Mediterranean basin. Responsible for luscious rosés, with notes of wild strawberry and a enveloping texture on the palate. It is the technical base for the great rosés of southern France and Spain.

Syrah

Adds nerve and a deeper cherry-red coloration. Its profile is spicier, with hints of violets and white pepper, ideal for those seeking gastronomic structure.

Pinot Noir

Used for high-end rosés of ethereal elegance. Its thin skin allows for minimal extractions, resulting in "onion skin" hues. It stands out for its vibrant acidity, highly valued by the Provence Regulatory Board.

Anatomy of Serving

To appreciate the delicacy of a premium rosé, the temperature should strictly range between 8°C and 12°C. Serving too cold blocks the fruity aromatic precursors, while an elevated temperature accentuates the alcohol, losing the varietal's finesse.

Technical Pairing: Grenache rosés are perfect allies for spicy Mexican cuisine and Mediterranean rice dishes. To maximize the experience, we recommend using tulip crystal glasses, which direct the aromas towards the top of the bowl. You can delve deeper into these techniques in the guides from Wine Folly.

Selection of Premium Rosés

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