Some champagne and sparkling wine are pink. It's more rare, and more robust, and sometimes more expensive. But it's one of those wines that is just deliciously appealing. The pink color in a rosé sparkling wine comes from the skins – which means that the wine must include at least one of the red grapes of the traditional method – Pinot Noir or Pinot Meunier. After pressing the grapes, the juice sustains contact with the skins for a while, and so acquires some color. After this the wine is processed like other Champagne and sparkling wine. Depending on the length of time with the skins, a rosé sparkling wine can range from light salmon to deep pink.
What is rose wine
Born in Italy during the Second World War: in 1943, in Salento, the Leone De Castris company produced the first Five roses, obtained from 90% Negroamaro and 10% Malvasia Nera and still widespread today in Italy and the United States.
The sparkling rosé cuve wines are obtained from a mixture of white and red grapes)
How rosé wine is made
Because in many cases it begins like that of red wines, that is, with the pressing and maceration of the must in contact with the skins, which confer tannins, aromas, polyphenols and the characteristic red color. The contact with the skins, however, lasts much less than for red wines (from a few hours to 2 days, depending on the type of grape, the desired color and aroma), which is why the final color it is pink;
The process follows the same steps as the white vinification: fermentation in steel and cement and NO wood containers, racking and bottling.
Due to the low polyphenol content and the tendency to rapidly lose acidity and aromaticity, rosé wines are not suitable for bottle aging and give their best if consumed within two years of the harvest.