How Rosé Wine is made?
The young rosé wine is developed as the same way than red one. With the same varieties and processes; that is, contrary to what some people may guess, rosé wine is not a coupage of red and white wines.
The difference in coloration is due to the maceration stage. The pigments that stain the wort, are located in the grape skin, so as the shorter will be the maceration with husks, the clearer will be the wine color.
Like the rest of the young wines, the Rosé one does not go to age into oak barrels, so it have to be consumed in the shortest time possible from their bottling. Rosé wines are more sensitive to sunlight and they can be degraded quickly than red ones. Because of this fact, young rosé wines have around 18 months lifespan, always, being extremely careful to expose them to sunlight.
Spanish Rosé Wine Taste and Aroma
The young rosé wines have a less intense flavor nuances and aroma than red wines. They have less astringency and, due to this, they are soft in the mouth at the same time they remain tasty and aromatic. Mature fruit flavors soften and floral ones are intensified.
Rosé Wine Service Temperature
The optimum temperature to drink rosé wine, depending on varietals with it be made, is between 6ºC (42,8ºF) and 10ºC (50ºF). They usually have lower alcohol content, since when grape skins were removed from maceration, the yeasts that are in, had less time to convert the sugar into alcohol.
Bodegas Paniza has three different young rosé wines: monovarietals Paniza Joven Rosé and Peca Garnacha Rosé in addition to our awarded wine Agostón Garnacha & Cabernet.