Rose wine technology

Pinkish wines are an intermediate type of wine combining the distinctive traits of white and red varieties. Their color resembles that of the red wines but the production scheme is that of the white.
According to recent data, there now exist two legally approved of technological schemes for the production of Rosé.
The first, which is a classical scheme, entails the processing of red grapes that are in the very beginning of their physiological maturity, i.e. have accumulated the necessary amount of enough sugars, and yet still possess acids which will later call for freshness and succulence of the wine to be.
The grapes are drawn in, measured up, cooled, destemmed and pressed, after which the derived squash is sent to the filter pressing equipment (a stationary strainer, or better yet – straight into a drum press). Now comes the key technology moment, and namely, the degree of maceration (retaining) of the grape juice with the solid parts. Prolonged maceration would imply a more saturated color, denser taste and aroma, whereas a shorter maceration process will furnish less coloration and a subtler taste and fruitier aroma. Which of the two alternatives would be preferred depends solely on the technologist, and, lest we forget, the most important of factors – the market demand. However, whichever the case, one should never overdo the maceration time, as the prolonged retention of the grape juice with the solid parts implies the extraction of a greater number of phenolic compounds, which would roughen the wine to be, and, apart from that, at the phenols-acids taste interaction, would make both sides stand out, thus causing a downslide for the wine’s finesse.
Upon reaching the desired degree of saturation of the grape juice with color, there is a process of draining and pressing the solid grape parts that follows. Henceforth, the technology for obtaining Rosé is the same as that of white table wines.
The second scheme provides an opportunity for producing Rosé through blending white and red wines in certain ratios until reaching the desired result.
In any case, the first technological scheme implies obtaining wines that truly cause pleasure when being consumed and are worthy of the highest admiration, whereas those that are a result of the second scheme are of mediocre quality, and can find no indicators and features to compare to Rosé wines produced using the classical scheme.