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Château les Valentines - Rosé
The "Rosé"
Our Rosé of Provence is not a mixture of grapes and not even Red and White wines. They are not even produced out of spite, by vine growers who exceeded their red wine quotas. Rosé of Provence are genuine wines. Provence vinifies more than one million hectolitre of Rosé wine, which accounts for approximately 8% of the world production and 40% of the French production of wine of this color, far in front of the Loire Valley, in second position.
The rosy wine is a very hard working out product, because a scientist should be carried out balances between a too important catch of color and an optimal seizure red fruit aroma..
To obtain the Rosé of Provence, the bunches of red type of vine are directed, after pressing, towards the fermentation tank. The juice grows rich out of alcohol and the temperature rises in the tank. And in contact with the solids, the color is diffused quickly.
To obtain an intense color, during fermentation, the vine grower withdraws a quantity of juice once per hour, juice which is no more in contact with the black skin of the grape. Wine will not be coloured by tannins and the red pigments present in the skin of the ripe grapes which give the color to the wine after maceration at the time of fermentation.
All these pigments are called by the scientists: " Anthocyanes ".
When the color is considered to be satisfactory, the wine making continues a such white wine. The rosy ones of Provence are obtained according to this method.Slow Pressing
This technique also makes it possible to obtain a rosy juice which will be put to ferment out of tank. The black grains which undergo some turns of screw of the press burst, putting their white juice in contact with the skins. The grape is thus in a hurry into eight to ten hours according to the desired color and type of vines' used. C'est method used for the rosy ones of denomination Gray, in Burgundy, Lorraine, the Loire. The "Listels" which are not of Provence, exploit also this technique.
Direct Pressing
To obtain very pale Rosé, a direct pressing of selected varietals must be carried out. Must thus obtained is vinified as in white.lorsque l’on cherche à obtenir des rosés très pâles, on procède à un pressurage direct des cépages sélectionnés. Le moût ainsi obtenu est vinifié comme en blanc.
Cold Maceration
The juice, supplemented by juice of press, is maintained in a tank during 4 to 5 days at a temperature between 5°C and 8°C, instead of 17°C to 20°C of the first solution. The aim is to extract additional fruit flavours. The end of the operations of wine making is identical to the preceding ones, with blocking of malolactic fermentation in the majority of the cases.Rosé is the subject of studies at the Research Center of Provence :
Pôle viticole et œnologique - Ch. d'Agriculture 83
137, avenue du Président Wilson
83550 Vidauban
France
Tél. : + 33 (0)4 94 99 74 00
Fax : + 33 (0)4 94 99 73 99 e-mail : viti.chambagrivar@libertysurf.frand at the Suze-la-Rousse Wine University.
26790 Château de Suze la Rousse
Tel : 04 75 97 21 30
Fax : 04 75 98 24 20
Rosé du Mas de Cadenet
Coeur de Grain, from domaine Ott,
