The rosé

The rosé is characterized by its pink or red color. In addition to the must's fermentation required for every wines, the rosé needs a controlled maceration of the black grapes. At the difference of the other wines, the grape juice is macerate during a short period (few hours or one day). 

Contrary to what the legends says, the rosé is not the mixture between the white wine and the red wine. It demand a lot of expertises to make it. Today, we number three types of rosé: 

- The rosé made by maceration is made from a black grape harvest placed in tank 24h before the beggining of the fermentation. This method allow to liberate the pulp, the grape skin, the pips and the grapejuice. Durinf this short vatting period, the pigments and the aromas contained in the grape tint the juice to make the rosé colour. 

- The pressing rosé is made from the direct pressing of the grape after the harvest. This technique brings to the wine a lighter robe like salmon coulour. 

- The rosé de Saignée is obtained from the harvest placed in tank as the rosé made by maceration but destined to make some red wine. After few hours of maceration, the winemakers liberate some coloured juice to make some wine besides. 

The experts used a swatch of nine colours to identified the rosé; 

- Currant
- Raspberry
- Rosewood
- Pink marble
- Meat
- Salmon
- Onion skin
- Brick 
- Coral

The different colours of the rosé

We use a lot of wines grape to create a rosé. By regions, there are:

- The cabernet sauvignon is one of the grape variety used to make some rosé. Its very common in the South East of the France, in Provence. This grape variety bring a tannic and strong structure of the wine.

- The syrah is one tof the most currant grape variety used to make some rosé. Its utilisation in the elaboration of rosé allow to product some strong and coloured wines. With the time, the wines derived of the syrah grape variety develop aromas of vanilla, havana and red fruits. 


This wine is considered as a friendly, fresh and light drink. During a long time, it was exclusively tasted during aperitif because this product was not considered like a wine. However this product has earned its place in the world of wine and today it accompany meals of meat and fish. 

Rosé and aperitif

Fish soup and rosé