Rosé wine production

For the production of rosé wine, red grapes are used that, once racked in the tank, are subjected to maceration for very few hours (8-12 hours), long enough for the must to take on its pinkish colour. Thereafter, and without starting the alcoholic fermentation, the free-run juice is bled in the same way in which we proceeded in white grape production. This free-run juice is taken for cleaning by static clearing (as in the white wine production process). Once cleaned, this must is brought to fermentation at very low temperatures of between 13-16° C.

 

Utilizamos cookies propias y de terceros para mejorar nuestros servicios y mostrarle publicidad relacionada con sus preferencias mediante el análisis de sus hábitos de navegación. Si continua navegando, consideramos que acepta su uso. Puede cambiar la configuración u obtener más información ‘aquí’. Para obtener más información sobre las cookies que utilizamos y cómo eliminarlas, accede a nuestra política de privacidad.

Acepto las cookies en este sitio.
EU Cookie Directive plugin by www.channeldigital.co.uk