Rosé wines are becoming more and more popular and can be enjoyed all year long. They are made by ‘short skin contact’ – i.e. the skins of the grapes only stay in contact with the juice for a short period of time during production. As a result, only a minimum of colour is extracted so the wine stays pink in colour, rather than becoming a rich red. The longer the contact, the deeper the shade of pink. View our range.
The production of rosé wine dates back 26 centuries. At the time, skin maceration wasn’t understood and most wines were made pink. Greeks used to think rosé wines were better quality than reds and clarets were first made rosé and called ‘Vin de Nuit’, wine of night, as they were left macerating for one night only. Rosé wines have been enjoyed in France, Italy and Spain for centuries and are becoming popular amongst wine lovers all over the world.
The classic rosé from Provence has a very pale colour and is made mainly with Cinsault and Grenache.
BACK TO ROSE WINECinsault
A Mediterranean variety, widespread in the South of France, especially in Languedoc-Roussillon where it is used to make both red and rosé. Cinsault has been crossed with Pinot Noir to make Pinotage, a favoured variety in South Africa. Produces wines of medium depth which are low in tannins.
A premium French red variety, grown widely in the southern Rhône Valley where it is frequently blended with Syrah and Mourvedre, and in the south of France generally. Cultivated in Australia and California where it is increasing in popularity, and also in many Spanish wine regions, where it is called Garnacha. Makes intense, warm hearted, spicy, medium coloured wines.
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