In the South of France, Provence is King. These wonderfully delicate, pale, dry rosés have become famed around the world for their stylish aesthetics as well as their drinkability. Fashions come and go but Provence Rosé is certainly here to stay.
What’s in the colour:
A common misconception is that all darker rosés are sweeter. Although this is sometimes the case it is not a hard en fast rule. The varying colour of rosé usually comes from the maceration production method. A method which involves leaving the red grapes in contact with the clear pressed juice to impart colour. If you removed grapes immediately you would have a white wine, but this ‘maceration’ period gives rosé its special pink colour. Normally between 2 and 20 hours with the longer the contact, the darker the colour, not sweetness.