The rosé wine is an intermediate type between white and red wines, obtained without maceration between pellicular and wine maceration. According to the Technical Institute of Wine in France, rosé wine is produced by fermenting grapes with both colored and colorless skin or very slightly colored pulp.
A wine that starts from dried rose petals to grow thence sweet cherries, licorice and vague vegetal notes.
Fine and elegant, refreshing and with an appearance of accessibility, it is a rosé suitable for all types of enthusiasts, offering both complexity of red wine found at the beginning of life but also the ease of use required by less savvy consumers. It sounds simple, but any attempt to study it quickly reveals a game among flavors of red fruits (cherries, raspberries, strawberries), floral nuances and mineral accents from effervescent calcium area.
Alcohol: 14 % vol.,
Total acidity: 7,0-7,3 g/l
Cabernet Sauvignon is a red grape variety known for its rich and bold flavors. When used for rosé production, the grape’s skins are in contact with the juice for a shorter period compared to red wine, resulting in a lighter color.
Cabernet Sauvignon Rosé typically has a vibrant pink to light red color, depending on the winemaking process and the grape’s skin contact time. It is lighter in color than traditional Cabernet Sauvignon red wines.
Cabernet Sauvignon Rosé wines often retain some of the characteristic Cabernet Sauvignon flavors, including red and dark berry notes, blackcurrant, and hints of green bell pepper. However, these flavors are generally more subtle in rosé wines.
The wines can have a pleasing aroma with fruit notes, floral hints, and sometimes a touch of herbs.
Good Cabernet Sauvignon Rosé wines typically have crisp acidity, making them refreshing and suitable for warm weather or as an aperitif.
Cabernet Sauvignon Rosé can be a versatile wine when it comes to food pairing. It complements a variety of dishes, including salads, seafood, grilled poultry, and lighter pasta dishes. Its acidity and red fruit flavors make it a good match for many cuisines.
The production process involves macerating the grape skins with the juice for a shorter time than for red wines, usually just long enough to achieve the desired color and flavor profile. After that, the juice is separated from the skins and fermented to create the rosé wine.
Cabernet Sauvignon Rosé is a delightful option for those who appreciate the flavors of Cabernet Sauvignon but prefer a lighter and more refreshing wine. It’s a great choice for warm-weather dining and can be enjoyed both as an aperitif and with a variety of dishes.