The experience of rosé wine production

The main difference in the production process between rosé and red wine lies in the duration and intensity of contact between the grape skins and the must during fermentation.

Here is a comparison of the two processes:

Red wine production:

1. Grape selection: Specific red grapes are selected to produce red wine.
2. Maceration: The grapes are crushed and left in contact with the skins for an extended period, which can last from a few days to several weeks. During this time, pigments and aromatic compounds from the skins are transferred to the must, giving the wine its characteristic color, flavor and aroma.
3. Fermentation: After maceration, the must ferments together with the skins and seeds. During this process, sugars are converted into alcohol, and tannins and other compounds are extracted from the skins, giving the red wine its structure and complexity.
4. Pressing: Once fermentation is complete, the mixture of must, skins and seeds is pressed to extract the wine. The wine is separated from the solids and transferred to barrels or other containers for aging.

Rosé wine production:

1. Grape selection: Red grapes are used, but the process may vary according to the production method.
2. Maceration: In some methods, the grapes undergo a short maceration, where the must is in contact with the skins for a short period of time, usually a few hours to a day. This allows a limited extraction of color and aromas from the skins, resulting in a characteristic pink color.
3. Fermentation: After maceration, the must ferments separately from the skins, resulting in a wine with less extraction of tannins and pigments than red wine.
4. Pressing: Once the desired level of color and flavor extraction is reached, the must is pressed and separated from the skins. The rosé wine can be fermented in stainless steel tanks or other containers, and then bottled for consumption.

In summary, the main difference between the rosé and red wine production process is the duration and intensity of contact between the grape skins and must during fermentation, resulting in wines with distinctive color, aroma and flavor characteristics.

Our ¨Rosé¨ wine, which we produce at Rondo del Valle, is made from Grenache and Cabernet Sauvignon grapes, offering a unique sensory experience. Here are some typical characteristics you might expect in your experience:

1. Color: Typically presents a pale pink or salmon pink color, bright and attractive.
2. Aromas: A romas of stone fruits such as peaches, apricots and plums stand out, as well as fresh and juicy notes of strawberries. These fruity aromas are combined with subtle floral nuances.
3. Taste: In the mouth, fresh and lively flavors are experienced, with a pleasant acidity that highlights the citrus notes of tangerine. It can also have a slight sweetness that balances the acidity and enhances the fruit.
4. Body: It tends to have a light to medium body, which makes it very refreshing and easy to drink.
5. Finish: The finish is clean and refreshing, with a pleasant persistence that invites another sip.

As for pairing recommendations, its versatility makes it perfect to accompany a variety of dishes:

• Fish and seafood: Its freshness and lightness complement very well the delicate flavors of white fish, shellfish and crustaceans.
• Cheeses: It goes especially well with soft and creamy cheeses, such as brie or goat cheese, but it can also accompany semi-hard cheeses.
• Meat: Although it is not so common to pair rosé wines with meat, its acidity and lightness can be a good counterpoint for white meats such as chicken or turkey, as well as for some pork preparations.

In summary, this rosé wine from the Guadalupe Valley is an excellent choice for those seeking a fresh and vibrant experience, both in aromas and flavors, and its versatility makes it an ideal accompaniment to a wide variety of dishes.