Rose Wine

Such as? Tell what kind of grapes are you using? What about brix, etc? Your basic premise is correct though.

Another method of making rosé involves what is called "saignée" where

Dear Charles

It will be a pinot Noir grape and the Alcohol will be 12-13% .

When do you do the "saignée" ? The first day of fermentation ?

Thanks in advance.

Marc "Charles" a écrit dans le message de news: bivqsn$kci$ snipped-for-privacy@tabloid.uwaterloo.ca...

Pinot noir eh? Saignées, from my understanding are done with pinot noir to help increase the colour, and making a rosé from that is a secondary thing. Saignée is typically done at crush, not fermentation. If you're doing a good deal of pinot noir, I would suggest doing a saignée and making a rosé from the 10-20% juice that you bleed off (that's what saignée basically means in french) and use the rest of the pinot noir to make a nice red, since the saignée will help with that. I thinkt the archives might have more information.