1.2.4. Vinification EN
Tutorial 3 of 6
To make rosé wines, red grapes are in most cases destemmed and left to macerate with the skins for just a few hours in the press. The juice is then ready for alcoholic fermentation and the following aging process in a container (steel, concrete, oak, etc...).With or without malo-lactic fermentation depending on local traditions and chosen style.
The wine will then be ready for bottling.
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