Rose Wine

Ses Roques Rosé Wine.

The production of rosé wine is more complex. Careful attention is paid to the pressing of the must, as the correct colour shade must be obtained within a certain period of time.

After the grapes have been destemmed and gently crushed, the must is passed directly to the pneumatic press where it is macerated with the skins and with the help of dry ice to prevent oxidation and undesired pre-fermentation until a pale pinkish colour is obtained.

The must is then transferred to small stainless steel fermentation tanks where it is fermented at a controlled temperature of 16ºC. After fermentation, the wine is transferred to another stainless steel tank to rest for two months before bottling.