Rosé All Day

Pigment from the skin of the grapes is what makes Rosé a pink color.

The most common method of making Rosé wine is to allow limited skin contact (2-24 hours) during maceration, prior to fermentation, which is called the "Direct Press Method". Another, less common, method of making Rosé wine is to blend a white wine with a red wine post fermentation.

Direct Press Method - This is the most widely accepted method of making Rosé wine. Grapes are crushed to release juices while leaving the skins in the mash to macerate. Skin maceration contact is limited to a short time, usually between 2-12 hours. Maceration with skin contact rarely extends beyond 24 hours. After the limited maceration period has concluded, the pink juice is drained from the skins and the fermentation process can begin (without the skins). Grenache, Syrah, Mourvédre and Cinsault varietals are the most common grapes used in production of Rose using the Direct Press Method.

Post Fermentation - Not as commonly used, this method of making Rosé wine is to blend a white wine with a red wine. Many consider this an invalid method of making Rosé post fermentation. Blending wines post fermentation is commonplace when making red and white wines, so it stands to reason that a rosé can benefit from this approach as well.