Whenever reading any type of article or write-up for rosé I’m always seeing time ranges of “a few hours up to a day” on the skins. Obviously all grapes are different but 24 hours sounds crazy to me. I had plenty of color when I crushed & pressed immediately for essentially 0 skins time on my Malbec. Just the time it took to crush and press.
That’s why I’m planning on the same immediate saigneé method on an upcoming cab. C/D will be on site so I’m pulling my juice in the damn parking lot! No pressing this time, just strain. Then refrigerating to rack off the fallout into a carboy before inoculating. (My Malbec had a substantial amount drop out which would have darkened it more I’m sure)
I can always add some back for color, but can’t take it out!
That sounds really cool
@Ajmassa!! I'll admit I had to check Wine Folly to figure out what you were walking about...
https://winefolly.com/deep-dive/many-different-shades-of-rose-wine/
"Maceration Method
The maceration method is most commonly used for commercial Rosé. Maceration is when the grapes are pressed and sit in their skins. In
red wine making, maceration usually lasts throughout the fermentation. For Rosé, the juice is separated from the skins before it gets too dark. For lighter varieties, like Grenache, it can take 24 hours. For
darker red-wine varieties, like Mourvedre, the process sometimes only lasts a few hours.
Vin Gris Method
Vin Gris, translates to “Gray Wine” and is when red grapes are used to make a nearly-white wine. Vin Gris uses an extremely short maceration time. This style of Rosé winemaking is popular for the
lighter red wine varieties such as Pinot Noir in the United States and Gamay or Cinsault in France.
The Saignée Method
The Saignée method is capable of producing some of the longest lasting Rosé wines. It is actually a by-product of red winemaking. During the fermentation of a red wine about 10% of the juice is bled off. This process leaves a higher ratio of skin contact on the remaining juice, making the resulting red wine richer and bolder. The leftover bled wine or “Saignée” is then fermented into Rosé. Wines made from the Saignée method are typically
much darker than Maceration Method wines and also much more savory.
NAPA VALLEY CABERNET SECRET: SAIGNÉE
Many Cabernet Sauvignon producers in Napa valley use the Saignée method to increase the richness of their red wines. If you travel there, you’ll find an abundance of Rosé wines available at wineries, but usually nowhere else. A Napa Cabernet Sauvignon Rosé is very rich, almost like a Pinot Noir, but with more savory notes of bell pepper, black pepper and cherry."
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