Organic Rosé Wine
Organic rosé wine is produced basically in the same manner as organic red wine, but with limited contact with the skins of the grapes. Organic rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness. The rosé color can range from a pale copper or “cotton candy” pink to a vivid near-purple, depending on the varietals used and winemaking techniques.
Organic rosé wines are made from a wide variety of black grape varieties. In our portfolio varietals include blends including Gropello, Marzemino, and Sangiovese (Chiaretto, Italy); Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec (Bordeaux, France); Grenache, Cinsaut, Syrah, Rolle and Cabernet Sauvignon (Côtes de Provence, France) and single varietals including Bobal (Spain), Pinot Noir and Zweigelt (Austria). Our special Paloma Rose Secco Spumanté is produced using 95% Glera (Prosecco) and blending in 5% organic red wine Raboso.
Organic Rosé Wine Production Skin-Contact Method
Most organic rosé wine is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, from several hours to a few days. The must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as in organic red wine making). The longer that the skins are left in contact with the juice, the more intense the color of the final wine. Some grape varietals, such as Bobal, are deep dark, black-skinned grapes and produce rosé wines of a darker, vibrant color.
Organic rosé wines can be produced as dry wines with little residual sugar. These organic rosé wines are complex in flavor profile, with floral and fruit aromas and delicate-vibrant acidity.