South of France - Provence - Rosé winemaking
4 important questions on South of France - Provence - Rosé winemaking
How does rose from Provence get its pale color?
- Low level of colour in the skins of the traditional grape varieties
- Grenache noir, Cinsaut, Tibouren (local variety)
- AOC regulations allow up to 20% of white grapes in the blend
How is rosé in Provence made
- Direct pressing (now most common)
- short maceration (few hours) on the skins
- acidification for good balance fruit-acidity
- protection from oxygen
- chilling to 4C
- special press e.g. Bucher Vaslin
Whole bunch pressing vs destemmed (for rosé)
- Whole bunch
- more time consuming > fewer bunches can be loaded into press
- gentler > less extraction solids and phenolics
- more juice produced at lower pressure > stems create channels for the juice
- handharvesting only
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Fermentation - finishing Provence rosé
- Typically in stainless steel
- cultured or (less used) ambient yeast
- 14-18C
- AOC: fermentation to dry is mandatory
- Malo blocked to preserve primary fruit
- colour to deep > fining
- stored 2-3 months before bottling or (less) 8-10 months on the lees
- oak-aged > e.g.Château d'Esclans
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