How Rosé Wine Is Made

Still Rosé Production Methods + Wine Making Notes

We are often asked ‘How is wine made or more specifically, how rosé wine is made?’  For our Très Chic Rosé, we utilize a fairly typical process for French Provence style rosé wines in order to ensure the youthful, crisp wine with fruit forward aromatics that the region is known for.

VINIFICATION/AGEING:

  • The grapes are mostly harvested in the morning (in the cooler hours before sunrise) and are then destemmed for the fresh aromatic. Our two grape varietals are vinified separately for more finesse and purity. The Cinsault and Grenache grapes are pressed directly. Vinification is conducted in stainless steel vats and fermentations take place at low temperatures to preserve the wines’ aromatic freshness, after which the wines are aged for 3 months on fine lees and gently stirred. Our wines are vegan friendly, and we do not utilize any subtractive fining agents like egg whites or gelatin.

PRODUCTION                                             

  • The grapes were pressed directly, and we maintain approximately 5-6 hours contact with the grape skins to yield a brilliant pale pink hue. We do not blend white and red wine as often asked by consumers, but some producers do this when they have a lot of excess wine they are trying to unload, but this isn’t really the optimal method to produce the best quality.
  • The juice was fermented at 16°C in stainless steel vats.
  • Aged for 3 months sur lie. 13% ABV

What do lees do?

As the yeast cells start to break down during the process of autolysis, they release tiny amounts of sugars (called polysaccharides) and amino acids. The presence of these compounds is sensed on our tongues and palates as a textural weightiness or increased body in the wine. White and sparkling wines aged on the lees are often described as creamier, richer, fuller-bodied, or with greater depth and complexity of flavor.

Besides the added textural creaminess, the release of fatty acids (which come from the breakdown of the yeast cell wall) adds to the aromas/flavors in a wine.

THE BLENDS – GRAPES – 70% Grenache and 30% Cinsault

Grenache wines exhibit higher alcohol and sweet, ripe red fruit flavors, often with a violet-like floral scent.  Cinsault is fruity and fresh with a hint of pepper and spice, it adds a softness and aromatics and a higher acidity to round out the blend.

  • FLAVOR PROFILE – The coastal terroir produces exuberant wines with fresh flavors of grapefruit, red berries and tropical fruit. Delicate on the palate with mineral notes and balanced acidity.
  • AROMAS – This youthful wine offers aromatics of red berries, citrus and thyme.
  • ABV – 12.5%
  • APPELLATION: IGP Pays d’Oc – Or IGP OC Indication Géographique Protégée(IGP, “Protected Geographical Region”)

TERROIR:

  • The soil is composed of calcareous clay and the vineyards are terraced. The climate is cool for the region with considerable diurnal/nocturnal temperature differences, which allows these wines to preserve perfect balance.
  • Origin of Grenache is mainly the Gard and Cinsault is Hérault department in the Languedoc-Roussillon vineyard.

ORGANOLEPTIC DESCRIPTION:

  • Superb, brilliant, pale pinkish color. Highly fresh aromatic, with delicate notes of red berries, citrus and tropical fruit.

On the palate, giving an impression of freshness and very well-balance with floral notes. Lovely length and a mineral, saline and fresh finish with character.