The process of making rosé wines is as follows:

     Reception and separation of musts

The rosé shares virtually the same processing methods that white wine. For starters, it is also subjected to the separation process musts. The difference is that only first buds must and must, flowing through solids dragging on its way of coloring materials from the skin and thus get a slightly colored appearance must be used.

     Crushing and pressing

In a next step the stalks and scratches (stripping) are eliminated. Then the juice is squeezed and transferred to a tank where it is kept in contact with the skins for a period ranging between 12 and 16 hours, with special care to avoid fermentation begins. Another option is to press the dough after a soft initial crushing. When the wort has taken color, we proceed to bleeding or separation of the must and the solid paste.

Before fermentation, the racking is performed following the same procedures as in the preparation of white wine.


Thereafter the fermentation process, which in this case is known as fermentation in the absence of virgin skins starts. Should be performed at a controlled for temperature fresh and fruity wines.

The other processes are identical to those used for white wine.