In the distant past, when adequate understanding of the maceration process was minimal, light colored wines were frequent. However, with the advent of studies of wine pigments and their origin in the grape skins, winemakers had more control of color formation and began producing purely red and purely white wines. Rosé wine then became an option for those who favored a white wine but appreciated the extra flavor of Rosé wines, such as our Pink Tractor Rosé.

The more common practice that we use in making Rosé is to gently stem and crush the grapes before pressing, followed by a short period of cold soaking maceration, lasting up to 24 hours. Performing this at cold temperatures prevents microbial action and prevents the unwanted fermentation that may occur naturally. By doing so, there is improved extraction of phenols (aromatic esters and tannins) that give Rosé its fruity aroma. The short maceration before drainage limits the pigment uptake and donates only the desired slightly pinkish coloration. Unfortunately the little color that is extracted results in a lack of permanence and the pigment can be slowly oxidized to an orange color, often seen with the usual Rosé.

Another method, called “Saignee”, consists of draining off a portion of the red wine production early in maceration. The remaining concentrated must is used to produce red wine, especially with red wine cultivars that need extra pigment for their red wines.