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Crafting Perfect Pink Rosé Wines

Rosé Vinification Techniques Explained

Margot van Lieshout
Grape Skins - Rosé Vinification Techniques

Let’s  make it a little technical, shall we? Rosé winemaking involves various techniques, each contributing to the final flavour profile and style of the wine. From the classic saignée method, where juice is bled off red wine fermentation, to direct pressing and blending white wine with red wines (allowed in some countries), there is no shortage of creativity in rosé production. These methods allow winemakers to control colour intensity, fruitiness, and acidity, resulting in a spectrum of rosé styles to suit every palate. Rosé winemaking is a delicate and intricate process that involves a variety of techniques, each lending its own nuances to the final product. So, let's delve deeper into each method to better understand ‘the how’ it shapes the flavour, colour, and its final style of rosé wine. 

Saignée Method

Saignée, derived from the French verb saigner, meaning “to bleed,” is a winemaking technique primarily used in red wine production to concentrate the ferment by removing juice. This process also allows for the creation of rosé wines as a secondary product.

Background and Purpose

The method involves bleeding off a proportion of juice from a tank of freshly crushed red grapes. This is typically done after a short maceration period—usually 8 to 24 hours—during which the grape skins, juice, and pulp sit together at controlled temperatures (around 16–20°C). This early contact allows for the extraction of colour, tannins, and flavour compounds into the juice.

Once the desired extraction is achieved, a portion of juice is drained from the tank. This reduces the juice-to-skin ratio, thereby increasing the concentration of the remaining must. The remaining juice, with more contact to the grape skins, continues fermentation into a more deeply pigmented and structured red wine. Meanwhile, the removed juice—already slightly coloured—is fermented separately to produce rosé wine.

Rosé Wine by Saignée

Rosé wines made via the saignée method tend to be deeper in colour, fuller in body, and more structured in tannins than those made by the rosé de presse method (see below). These characteristics can make them more age-worthy and appealing to those who enjoy bolder rosé styles.

Practical Considerations

The timing of juice removal is critical. While saignée can be done immediately after crushing, many winemakers prefer to wait until fermentation has started and the cap has risen, as this allows for easier separation and more developed colour in the drained juice. The proportion of juice removed typically ranges from 10 to 20%, depending on the desired style and intensity of both the red and rosé wines being produced. However, additional research (e.g., Gardener 2015) indicates that removing more than 10% of juice does not necessarily yield greater benefits, suggesting that moderate use of the technique is optimal.

Rosé de Maceration

Maybe even unique to certain regions like the Rhône Valley’s Tavel AOC, the rosé de maceration method involves draining the entire tank after maceration. Rather than bleeding off a portion of the juice described at the
saignée method. Similar to the saignée method, grapes are crushed, and the
juice undergoes maceration with the grape skins for usually 12-24 hours. However, instead of selectively extracting pink juice, the entire contents of the tank are drained, and the skins are pressed to extract additional colour and tannins. 

The resulting juice, saturated with colour and anthocyanins from the extended skin contact. Then the free-run juice is blended with the press juice to create a robust and flavourful rosé. Unlike the saignée method, where both rosé and red wines are produced “at the same time”, the rosé de maceration method is focused solely on crafting vibrant and structured pink wines with noticeable tannins and without producing a corresponding red wine. 

Rosé de Presse

Direct pressing, also known as the rosé de presse method, is favoured for its ability to produce pale and delicate wines. Unlike the saignée and maceration methods, where grapes undergo extended skin contact, direct pressing involves pressing the grapes immediately after harvest to minimize skin contact and colour extraction.

The crushed grapes are gently pressed, and the resulting juice is separated from the skins after a brief contact period, typically lasting between 1 to 4 hours. The time of the cycle depends on the opted style of rosé the winemaker has in mind. This gentle extraction process preserves the delicate aromas and flavours of the grapes while imparting a subtle pink hue to the juice. The juice is then fermented at cool temperatures, like white wine production, between 14-18°C, to retain freshness and acidity. After fermentation is complete, the rosé will spend a few months in thank let the wine settle before bottling the wine.

The direct press method is the traditional method for producing pale rosé wine in Provence. Unlike the saignée method, it is not related to red winemaking, this is specifically meant to make top-quality pale pink rosé. Rosés made using the direct press method are characterised by their pale colour, light body, and crisp acidity, then the rosés from the previous two methods, making them ideal for early consumption and pairing with a variety of dishes.

Rosé Blending Method 

The blending method, while less common for still rosé production, in a way this method speaks for itself. It is sometimes employed to achieve specific colour and flavour profiles. In this method, a winemaker combines a portion of red wine with white wine to create a rosé blend. The proportion of red wine added to the blend determines the final colour and intensity of the rosé.

While blending red and white wines to produce unfortified still rosé wine is prohibited by the European Union in many wine-producing regions around Europe, except it is permitted in France, but only in the making of Champagne. Blended rosés can exhibit a range of colours and flavours, from pale salmon to deeper pink hues, depending on the grape varieties used and the winemaker's preferences.

Co-Fermentation Not the Same Thing as Blending

When buying a bottle of rosé from the Southern regions of France like from Provence, Rhône or Languedoc-Roussillon, it is possible that you see a blend of grape varieties on the label that states red grape varieties as well as white grape varieties. This is not an indication that red and white wines where blended to have make that rosé. It only says something about the varieties used to make that specific wine. What is co-fermentation exactly?

Co-fermentation, sometimes referred to as field blending or mixed fermentation, is a winemaking technique that dates back centuries but has seen a resurgence in recent years due to its ability to produce complex and distinctive wines. Unlike traditional blending methods, where red and white wines are blended after fermentation, co-fermentation involves fermenting red and white grape varieties together straight from the vineyard.

The process typically begins in the vineyard, where red and white grape varieties are harvested and sorted together, or even grow together in the same field. The grapes are then destemmed and crushed, allowing the skins of the red grapes to come into contact with the juice of the white grapes during fermentation. This contact between the grape skins and juice imparts colour, tannins, and flavour compounds to the wine, resulting in a blend that seamlessly integrates the characteristics of both grape varieties.

One of the key advantages of co-fermentation is its ability to produce wines with greater complexity and depth of flavour than wines made from a single grape variety. By fermenting red and white grapes together, winemakers can create wines that exhibit a wide range of aromas, flavours, and textures, from the bright fruitiness of white grapes to the rich tannins of red grapes.

Additionally, co-fermentation can enhance the overall balance and structure of the wine, as the natural sugars and acids present in both red and white grapes interact during fermentation. This interaction can result in wines with greater acidity, smoother tannins, and a more harmonious palate. While co-fermentation requires careful attention to grape selection, fermentation temperatures, and maceration times to achieve the desired balance and flavour profile, the resulting wines can be truly exceptional. Winemakers who embrace this technique are able to create wines that are not only unique and expressive but also reflective of the terroir and microclimate of the vineyard.

Recently, co-fermentation has gained popularity among winemakers seeking to push the boundaries of traditional winemaking techniques and explore new avenues for creativity and innovation. Whether producing still wines or sparkling wines, red blends or rosés, co-fermentation offers winemakers a versatile tool for crafting wines that capture the imagination and delight the palate.

Final Pinkish Word

Each of these rosé making techniques offers winemakers the opportunity to craft rosé wines with distinct personalities and characteristics, catering to a diverse range of palates and preferences. Whether you prefer the bold and structured rosés produced through saignée or maceration, or the delicate and refreshing styles achieved through direct pressing, there is a rosé wine to suit every taste and occasion. Isn’t that just amazing!

Sources

- Vinepair. “What Are Co-Ferments and Why Should Wine Drinkers Care?”, August, 17, 2023- Accessed February 18, 2024

- Daily Seven Fifty, “The Science of Grape Co-Fermentation”, Accessed February 18, 2024

- Wine & Spirit Education Trust, “Vines & Vinification,” - By Sally Easton MW,
published 2017

- Wine Scholar Guild, “French Wine Scholar,” - by Lisa M. Airey, CWE, FWS, & Nancy Reynolds, DipWSET, FWS, Edition 7.1 – published 2021