Wine Production : Vine to Bottle - Vinum Vine

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Traditionally, in some parts of the world, grapes are dried or
‘raisined’ as a means of concentrating sugar levels. This may take
place on grass mats in the fields under the sun. An alternative practice
is carried out in some areas. For example, in Veneto in Italy, Recioto
Della Valpolicella is made from grapes that have been laid on trays
or hung from rafters in ventilated lofts. During the 4 months or so
that the grapes are stored this way they lose up to 50% of their
water content, thus resulting in a concentration of sugars. With such
high sugar levels, fermentation is a very slow process and can take
months.
14.2 Rosé wines
CHAPTER 14
Rosé wines can vary in colour from the palest of pinks to light red.
‘Blush’ is another term for the palest rosés that became popular in
California in the 1980s. The Spanish use the term ‘rosado’. ‘Clairet’ is
a style of deep rosé from Bordeaux. The sweetness levels of rosés can
vary from dry, to off dry, to medium-sweet. Alcohol levels vary considerably
too, depending on grape ripeness and vinification techniques.
There are several methods used for producing these wines:
• Blending: the blending of red and white wine together is now
permitted in the European Union. Historically this method could
not be used, except in the Champagne region where it has long
been the main method for the production of rosé Champagne.
• Skin contact: this style of rosé is made from red grapes or
white grapes with heavily pigmented skins, such as Pinot Gris,
using the white grape method of winemaking. Some grapes are
crushed and strained; others are pressed. The free run juice
together with the lightly pressed juice is then fermented without
the skins. Pigments from the skins give some degree of colour
to the juice. Quite pale rosés often result from this method and
are sometimes labelled as ‘vin gris’ (grey wine). Many rosé wines
from the Loire are made in this way, as are California’s ‘Blush’
wines. If extra colour is required a little red wine may be
blended in.
• Saignée: this French term means ‘bleeding’. The wine may be
made by a short (6 to 12 hours) fermentation on the grape skins;
then the juice is drained. It is also possible to produce a rosé