Alles über Rosé

Understanding rosé

Rosé, or rosato, is essentially red wine lite. Both wines draw their colour from the grape skins, as that’s where the pigment is found – not in the pulp of the grapes. So when you press red grapes, you get white juice. If you want the wine to change colour, it must have contact with the skins. These are what gives the must its colour. This contact can last up to three weeks for red wines; but for rosé, it all goes much quicker: Just a few hours, and the must reddens.

Go for it! Rosé tastes amazing in a cocktail. We’re thinking ice-cold rosé sangria, or an Aperol Spritz with rosato, or a rosé spritzer with ripe strawberries and fresh mint … That summer feeling at its best!

Licence to drink

Rosé isn’t a wine for storing. It should be finished off after a single summer. An easy task, right?

Calafuria rosé is being enjoyed by the sea

A bottle of Moxxé by Masi is being enjoyed with a summer salad

Mealtime joker

There are some dishes that stubbornly put up a fight against wine. Enter rosé! Bitter vegetables, such as artichokes? The perfect companion. Salty, oily little fish, such as sardines or anchovies? They jump for joy at the company of rosato. Rosé can really be enjoyed with anything. It is a fantastic barbecue wine, and pairs well with spicy food, salumi, strawberries, goat’s cheese and even lamb.

The 3 methods of rosé production

Saignée

The Saignée method – from the French «saigner», to bleed – involves the winemaker removing a portion of the slightly coloured must shortly before fermenting a red wine. This leaves him with two wines: a concentrated red plus a smooth rosato. It’s a win-win!

Maceration

Maceration comes from the Latin «macerare», to soak. And that’s exactly what is done to red grapes to make rosé. The grape skins are kept in contact with the juice long enough to give it a pink colour. The grapes are then pressed and the juice continues to ferment on its own.

Assemblage

Red and white wine are mixed together and you get – that’s right: rosé. But bear in mind, this method is only allowed for sparkling wines in the EU.

50 Shades of Pink

The spectrum of rosato stretches from a delicate onion-skin colour to a bright salmon pink. What colour do you prefer?

All about rosé

Understanding rosé

Licence to drink

Mealtime joker

The 3 methods of rosé production

Saignée

Maceration

Assemblage

50 Shades of Pink

Our range of juicy rosati

Any questions?

Give us a call!

Or stop by our vinotecas!

Contact

Newsletter

Payment methods

Social Media

Wine-growing countries

Wine-growing regions

Wine varieties

Wine types

Producers

Grape varieties

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All about rosé

Understanding rosé

Licence to drink

Mealtime joker

The 3 methods of rosé production

Saignée

Maceration

Assemblage

50 Shades of Pink

Our range of juicy rosati

Any questions?

Give us a call!

Or stop by our vinotecas!

Contact

Newsletter

Payment methods

Social Media

Wine-growing countries

Wine-growing regions

Wine varieties

Wine types

Producers

Grape varieties