Please enable JavaScript.
Coggle requires JavaScript to display documents.
ROSE' WINEMAKING PROCESS - Coggle Diagram
ROSE' WINEMAKING PROCESS
RED GRAPES ARE HARVESTED
By hand in boxes of 15/20 kg
ARRIVE AT THE WINERY HEALTY AND FRESH
THE GRAPES ARE GENTLY CRUSHED
THEN, A
LIMITED SKIN MACERATION
BEGINS
in a stainless steel tank
for 6 to 24 hours
are classified into:
overnight wine
= if the maceration lasts 6-12 hours,
day wine
= if the maceration lasts about 24 hours,
vin gris (
soft pink wines
) = produced by white vinification and deriving from grapes with very low coloring capacity.
During this period,
the must
is in contact with
the marc
(seeds, skins)
In the must,the marc releases:
aromatic compounds, anthocyanins and tannins
which will give the wine its typical
reddish / pinkish colour
THE LENGTH
of maceration determines
the final colour and flavour intensity
of ROSE' WINES
AFTER, THE MUST IS SEPARATED FROM THE MARC BY
DRIPPNG
THEN,
THE ALCOHOLIC FERMENTATION
STARTS
At the temperatures of 18/22°C
indigenous yeasts transform sugars into ethanol
AFTER, THE ROSE' WINE IS
STABILIZED, FILTERED AND BOTTLED