The production of rosé wine is based on a delicate process that involves controlled maceration of black grapes. Here are the main stages in the production of Languedoc rosé wine :

1. The harvest

The first step is harvesting the grapes. Rosé wine producers usually use specific grape varieties such as Grenache , Cinsault , Mourvèdre or even syrah . The harvest can be manual or mechanical, depending on the region and the type of rosé wine to be produced.

2. Maceration

After harvesting, the grapes are destemmed and placed in vats for maceration . It is during this stage that the grape skins, rich in pigments, will color the juice. The maceration time is crucial: it can vary from a few hours to a few days. The shorter the maceration, the clearer the rosé wine will be.

3. Pressing

Once the maceration is complete, the grapes are pressed to extract the juice. This juice, which has taken on a pinkish tint, is then fermented. The fermentation of rosé wine is generally done at low temperature to preserve the fruity and fresh aromas.

4. Breeding and bottling

After fermentation, the rosé wine can be aged in stainless steel vats or oak barrels, depending on the style desired by the winemaker. The aging generally lasts a few months. Finally, the wine is filtered and bottled, ready to be tasted.