Say no to preconceived ideas! A rosé wine is not a blend of red and white wine. This method is even formally prohibited in France, with the exception of rosé Champagnes. There are 2 techniques for making rosé wines: pressing rosés and bleeding rosés.
To make a rosé wine, winemakers work with black grapes because it is the colour pigments in the grape skins that will tint the grape juice and produce the rosé colour. Pressing rosés are the lightest and clearest rosé wines. This technique consists of pressing the grapes quickly, just after the harvest, in order to obtain a lightly coloured and fresh juice which is directly put to ferment.
Bleeding rosé wines, on the other hand, are fuller-bodied and fleshier because they have macerated between 12 and 48 hours in contact with the grape skins. The juice is then extracted and transferred to another tank for the fermentation stage, the "saignée".
Every region, every winemaker, every estate has a favourite technique, and good rosé wines are everywhere.
It's up to you to seduce your taste buds and go in search of the great rosé wines for this summer 2021 at CAVAVIN!
+ 1500 bottles sold each hour
20% of our new franchisees are women
Presence in 8 countries in 3 continents
3,5 million bottles
transported each year
