Direct pressing and short skin maceration: the two basic methods of making rosé

Direct pressing: a pale, delicate style

Blue grapes are pressed directly, in the manner of white wine. The skins give the must colour only during pressing, so the wine is pale – onion-skin or salmon in colour. It is then fermented reductively, cool, in stainless steel. The style is dry, light, citrusy and mineral. This is the characteristic method of Provençal rosés.

Short skin maceration: stronger colour, more fruit

The crushed grapes are left in the cold on the skins for a few hours up to a day, and then drained off or pressed. The longer the soaking, the deeper the shade of pink, and the more fruity aromas it gives: strawberry, sour cherry, cherry. This method is also common in Hungary; good raw materials for it are Kékfrankos, Kadarka, Merlot or Cabernet Franc.