Rosé

Rosé wines are produced in two ways: first, from red grape varieties that have undergone a brief maceration with the skins and seeds (so that the release of color- and tannin-giving substances is minimal); the winemaking process then continues using the “white” method. The second production method involves using both white and red grape varieties. The intensity of color in rosé wines—as well as their other sensory characteristics—is primarily determined by the length of time the must remains in contact with the skins. On the nose, they express notes ranging from red flowers. On the palate, the tannins—though present—are much less pronounced in roséwines than in reds, and the structure is usually lighter. Some rosé wines, especially those from the south, which are richer in extracts, undergo brief aging in wood, sometimes with surprising results.