The Making Of Rose wine

Rose wine is fast becoming the go to drink for many wine lovers,with a surge in popularity across the past two decades. Rose's demand has shot up across the world and many traditional vineyards are now producing rose wine and have added Rose to their offerings. Many people think that rose is a combination of red and white wine mixed together but that practice has been banned by the European Union, We at Homewood delights will breakdown the traditional wine making process of Rose.

Grape Picking

Rose wine is always produced from black grapes, the exception being rose champagne which is made from Chardonnay grapes. Many vineyards have a special allocation for producing this blush wine.

Crushing

The grapes are crushed into juice either by modern machine or by using hands and feet, traditional small wineries in Europe use the age old technique of foot stomping or grape trodding.

Fermentation

The black grape juice is transferred into stainless steel vats, Yeast is added to turn the sugar into alcohol and carbon dioxide, just like in red wine production the skin of the grapes is left on to ensure colours flavours and tannins are imparted from the grape skin to the wine.

The fermentation process is only done between 12 and 36 hours unlike red wine which can be fermented for weeks.

Pressing and removing skin

After the short fermentation process the wine has to be pressed to remove any trace of grape skin from the final product. At this stage the colour of the wine turns pink due to the minimum exposure with the grape skin.

Bottling

Most rose wines are bottled immediately to catch their fruity delicate flavours and are best consumed young. The only exception would be the vintage rose champagnes which benefits hugely from ageing. Before ageing rose would have fanning agents added to it which takes away the haziness from the wine.

For our list of best Rose's available in the market click here