Making rosé wine
a “haute couture” winemaking
Making rosé wine is just the next logical step after growing the grapes. Therefore, the methods of making rosé wine remain simple and traditional. Accuracy and precision make all the difference.
Grapes are harvested and sorted manually before being transported to the wine storehouse. The transformation of clean, healthy and whole grapes is instantaneous in the wine cellar.
Under the supervision of Romain Ott, the wine storehouse is organised in such a way that the grapes do not undergo any trituration or alteration before being put into vats (for reds) or pressed (for whites and rosés).
When making rosé wine, we work on delicate and carefully dosed extractions. Alcoholic fermentation is methodically executed with precision. Temperatures are also controlled.
We strive to find the perfect aromatic expression or concentration. It is important to achieve a nice balance.
Rosé wines, unlike red wines, are made from direct pressing. That is why their colour is clear.
As soon as the grapes arrive in the cellar, they are crushed before being pressed delicately. Extraction is slow and delicate to obtain only the best part of the juices.
When leaving the wine press, the juices are chilled before starting their first clarification. They are then transferred to a thermo-regulated stainless steel vat where they will ferment, if possible in indigenous yeasts. Malolactic fermentation will follow.
Once fermentation has been completed, the clarification cycle with regular racking starts, to produce wines ready to be bottled starting in spring following the harvest.
Production of an authentic rosé wine via accurate and precise winemaking methods.