Frequently Asked Questions
1. Direct pressing – In direct pressing, the grapes – either destemmed or in clusters – are immediately pressed in a wine press (pressoir) to release the juice. The pale pink juice is delivered to the fermentation tank. This technique yields a wine that's pale in color, because the skins are in contact with the juice for the briefest period of time.
2. Maceration – This is a steeping-and-draining process. During maceration, the crushed grapes soak in the vat for between two and 20 hours at a cool, tightly controlled temperature. As the juice and skins mingle, the skins release their pigments and aromas. The winemaker tests for color and, determining that the maceration period is complete, opens a filter in the bottom of the vat to drain – or bleed – the juice into the fermentation tank using the force of gravity.Learn more about the rosé-making process.