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How Is Rosé Wine Made?

Rosé is a summer favourite, loved for its refreshing taste and pale, blush pink hues. But did you know there are several ways to craft this delicious style?

Winemakers can utilise different techniques to achieve the perfect balance of colour, flavour, and aroma in their Rosé. Read on to explore the key methods used to make Rosé wine and how each one influences the final product.

Direct Press Method

The direct press method is commonly used in France (think beautiful blush pink Provence styles) to create high-quality pale, delicate Rosé. In this process, red grapes are gently pressed to extract just enough pigment from the skins before fermentation begins. The result is a light, crisp wine with subtle fruit notes and bright acidity.

Did you know this method is how our Three Lions Rosé is made? Cabernet Sauvignon fruit was harvested in the cool of night, destemmed, and pressed to tank immediately to minimise colour and phenolic extraction. Then, it was produced like a normal white wine: the juice was cold fermented and kept on light lees until bottling. Due to the minimal handling, no further fining was required which means this Rosé is also vegan-friendly!

Maceration Method

The maceration method, also called skin-contact or soaking, involves leaving the grape skins in contact with the juice for a short period (usually 6-48 hours) which allows more colour and flavour compounds to be extracted. After maceration, the juice is separated from the skins and fermented like white wine. This technique produces deeper-coloured, fruit-forward Rosés with more body and complexity.

Saignée Method

Saignée is French for ‘bleeding’ and this method involves ‘bleeding off’ or draining a portion of juice from a red fermentation after a short time on the skins. This technique serves a dual purpose: concentrating the red wine and producing a vibrant, flavourful Rosé. These Rosés tend to be bolder in colour and structure, often exhibiting richer berry flavours and intensity.

Blending Method

Blending is the simplest approach, where a small amount of red wine is mixed into white wine to achieve the desired pink hue. This method is uncommon in still Rosé production but is widely used for making sparkling Rosé.

Does Rosé Colour Indicate Sweetness?

One common myth about Rosé wine is that a darker colour means it will be sweeter. In reality, grape variety and winemaking methods actually influence the colour – not the sugar content! A deeper hue usually results from extended skin contact during maceration or the Saignée method, which gives the wine more body and complexity but not necessarily more sweetness.

If you’re looking for a sweeter Rosé, check the tasting notes on the back label. Styles such as Pink Moscato or White Zinfandel are typically on the sweeter side, while classic dry Rosés like our Three Lions Rosé will have a crisp, refreshing finish.

We take great care in crafting our Rosé, ensuring each vintage reflects the best of our terroir and winemaking expertise. Chief Winemaker Mike Garland said: “I have to say, Great Southern Cabernet Sauvignon, picked for a purpose, makes for a great Rosé. Natural acid, freshness and vitality are the hallmarks.”

Visit our cellar door for a tasting our purchase our current Rosé release online here. Cheers to Rosé!