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| HOME › HARVEST DIARY |
| 15.10.2007 |
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The juice of red grape varietals is clear in colour. The dark red colour of the wine stems from leaving the must in contact with the pigmented berry skins. A red wine might be left to macerate, to draw out colour and tannins from the skins, for up to three weeks. In the case of a rosé, however, the contact is brief, giving the wine a light hint of pink. The colour of the young must looks almost like candy, and only maturity lets this tone mature into a delicate salmon colour.
For our rosé sekt most of the grapes are pressed as whole bunches, and with almost clear juice. The deeper colour comes later, as we allow some 10% of the red wine fermentation vats to flow off in order to deepen the colour of our rosé sekt. |
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