One of the most difficult tasks for the modern rosé winemaker appears to be how can you make a rosé which stands out from the crowd without changing what is taken to be the essence of rosé?
While writing my book on rosé, one of the most important questions which arose was almost philosophical. How do you define rosé wine?
Pink – but ranging from creamy white to pale red.
Fermented as white wine – except when involving longer skin maceration, like orange wine, and no fermentation on the skins. But wait! a number of rosés do start their fermentation on the skins before withdrawing the juice….