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Rosé wines

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After centuries of marginalization, rosé wine made its way to success in the twenty-first century. According to historians, it was the first wine ever made by man, and its character, so revered by the Greeks and Egyptians, always resided in the brightness of its color.

Product of the ignorance of winemaking techniques, at that time the grapes were trodden, pressed, to separate the liquid from the skin and seeds of the fruit, then the liquid was placed into jars, fermented and drank. Since then, the wine in the world was rosé, a curious fact if you think that, nowadays, its production represents only nine percent of the total consumption of this drink.

The French, famous not only for its white and red wines, but also for its rosés, especially those produced in regions such as Provence and Bordeaux, always said that these wines go well with any meal, and thus promote them: ?rosé-qui-va-avec-tout?. While actually not every recipe receive these bottles as its perfect match, they became essential in the summer days. Perhaps this is a result of the freshness offered by drink them, because of their slightly acidic and fruity taste.

It is said that rosés are red wines stripped of their aggressiveness, but with aromas and flavors typical of the grapes with which they have been developed. They result from the vinification of red grapes, but the rosés differ from reds depending on the time the fruit has been in contact with its skin and seeds. In the first case, the bunches are harvested before being macerated in vats or tanks, usually six to twelve days. In the second, instead, the contact time usually don?t exceed three days, and sometimes is just a few hours. This process seeks to remove the tannin content, usually associated with a sensation of astringency in the mouth, and the coloring matter, among other compounds present in the peel of the grape.

The classification of a rosé or claret wine sometimes is confusing, and this is easy to clear as for the claret wine, the fermentation is done along with the skins, in a similar manner to red wines, and with the rosés, the fermentation process is carried out without the participation of these.

There are several methods of elaboration of rosé wines: in general highlight three of them, which we will explain in an upcoming post on the Uvinum?s blog.

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