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The making of rosé wine

A rosé wine is produced like a white wine with the main difference being that it is made from red grape varieties. In fact, it is the color pigments (anthocyanins) contained in the skin of the berries that give the wine its color. There are three methods of production for making a rosé wine :

-Pressing rosé : this is the most commonly used method. After destemming, the harvested grapes are pressed directly to extract their juice. The juice remains in contact with the skins for only a very short time (just a few hours), giving the future wines a pale and very light hue. As you can see, this is the method used for the vast majority of rosés produced in France and around the world.

-Maceration rosé : here, again after destemming, the grapes are pressed to extract the juice, but this time the juice is left in contact with the skins for a longer period (generally from 12 to 48 hours). The color of the wines produced will therefore be much more intense than a pressed rosé, and you may even sometimes find a slight tannic structure in some wines. This method is, for example, used in the Tavel appellation.

-Saignée rosé : very similar to maceration rosé, saignée rosé follows the same method (juice-skin contact for 12 to 48 hours). The only difference here is that the rosé is supposed to be drawn off (or "bled") from a vat intended to produce red wine. Saignée rosé will therefore also have a rather dark color compared to pressed rosés.

Rosés for all tastes and budgets 

Rosé wine has a very rich history and is very important in France as it represents about 20% of the volumes produced each year in the country. Although its exact origin is difficult to determine, it is known that its first traces date back to Antiquity, when it was drunk by the Greeks and Romans, although the wines of that time had little in common with those we consume today ! Modern rosé began to appear in the 17th century, when winemaking techniques greatly improved. Then, it was during the 20th century that it became highly significant in the French wine landscape.

Today, while rosé is produced in many regions such as Languedoc-Roussillon (IGP Côtes Catalanes, Pays d’Oc, Pays d’Hérault, AOC Faugères etc.), the Loire (AOC Sancerre, Cabernet d’Anjou etc.), the Jura, Burgundy or the Rhône Valley (AOC Côtes-du-Rhône, Tavel etc.), it is truly in Provence that it reigns supreme. This region accounts for nearly 40% of the rosé volumes produced each year in France. Moreover, more than 90% of the wines made in Provence are rosés.

Thus, it is within this beautiful Mediterranean region that the AOC Côtes-de-Provence reigns supreme. For example, you will find superb estates such as Château Sainte-Marguerite, Domaine Figuière or smaller, very high-quality estates such as Domaine de la Navicelle. Provence also has other rosé-producing appellations such as Coteaux d'Aix en Provence, Baux de Provence, Bandol (where Domaine Tempier produces superb, full-bodied and intense rosés), or the very small Palette appellation where the characterful and age-worthy rosé from Château Simone will surprise more than one ! Finally IGP Méditerranéealso allows Provence and Corsica to produce rosés that are generally fresh, light, and thirst-quenching.

A multitude of grape varieties and flavors

In France, rosé wines are made from a wide variety of grape varieties. Among the most commonly used are Grenache, Syrah, Mourvèdre, Cinsault, Cabernet Sauvignon, Cabernet Franc as well as Pinot Noir. Each of these grape varieties brings a unique identity to the wines produced. Nevertheless, rosés regularly feature fruity notes evolving around citrus fruits (grapefruit, lemon), red fruits (raspberry, strawberry) and white fruits (peach, apricot) as well as certain floral aromas (honeysuckle, hawthorn, violet).

In conclusion, rosé wine has a long history and has become a symbol of the French art of living. With its wide range of grape varieties, regions, and appellations, it offers enthusiasts a multitude of choices, whether to accompany a summer meal on the terrace, an evening with friends, or a gourmet meal. It is also important to note that rosé wine is not limited to just one season. Indeed, although it is often associated with summer, it can be perfectly enjoyed all year round. In winter, for example, a more structured and full-bodied rosé can perfectly accompany a meat dish or a matured cheese.

So let us enjoy its great diversity and share joyful moments thanks to it !