Collection: Rose

Rosé wines can be produced on various preparation methods. The most common is maceration. With this, the must is usually left on the blue grape shells between four and twelve hours. As soon as the desired color has been achieved, the grape must is removed from the shells and continues to ferment like a normal white wine.

Other methods are:

• Saignée or "bloodletting"
• Red wine is freed by strong "beautiful" of tannins and cleared with activated carbon
• White wine and red wine are mixed. However, within the EU, the variant of the loss is forbidden, with the exception of rose foam wines