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Alcoholic drinks from Provence, France, which makes 40–45 % of French AOP rosé and about 5 % of the world's rosé
Red grapes are crushed and left on their skins for only a few hours, or pressed straight away, so the juice takes up a little colour. The pink juice is pressed off, settled cold and fermented cool like a white wine.
| Red grapes | Grenache, Cinsault and Syrah in a Provence trial[leborgne2023] |
| Sodium hydrogen sulfite2.5 g per 100 kg of grapes, twice | Added at crushing and after maceration against oxidation and spoilage in the trial[leborgne2023] |
| Active dry wine yeast0.4 g/L | Rehydrated 20 min at 37 °C before it goes in[leborgne2023] |
| Starter | inoculated wine yeast (Saccharomyces cerevisiae) |
Total time across the recorded steps: 7.6 days – 16 days
What changes: Starting material: red grapes, picked whole and kept cool
Picked into 20 kg bins so the grapes are not crushed and start to macerate by accident. Output: whole bunches, kept uncrushed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Red grapes are crushed and left on their skins for only a few hours, or pressed straight away, so the juice takes up a little colour. The pink juice is pressed off, settled cold and fermented cool like a white wine. Made in 6 steps over 7.6 days – 16 days. The longest step, ferment cool to dryness, takes 7–15 days (Vins de Provence (vinsdeprovence.com)) and runs at 16–20 °C (Vins de Provence (vinsdeprovence.com)). Saccharomyces cerevisiae, as inoculated wine yeast does most of the fermenting.
| Main step | 7–15 daysReported[civp-rose][leborgne2023] | Ferment cool to dryness |
|---|---|---|
| Temperature | 16–20 °CReported[civp-rose][leborgne2023] | Ferment cool to dryness |
| Acidity | pH 3.4Measured[leborgne2022] | Ferment cool to dryness |
Rosé starts like a red wine, from red grapes, but the juice stays on the skins for only hours, not days, and is then pressed and fermented cool without skins, like a white wine.
Rosé is made with little skin contact, so the must is open to oxidation. In the trials sulfite was added at crushing and again after maceration, which protects against enzymatic and chemical oxidation. Bioprotection with Metschnikowia pulcherrima limits microbial spoilage but does not stop oxidation, so one study tested it together with oenological tannins and added 30 mg/L of SO2 at bottling.
Every number is labelled with how it is known. How this atlas is made
Vins de Provence, the region's growers' body, dates Provence's first vines to the Phoceans who founded Marseille 2,600 years ago, and says wine from red grapes then came out rosé because red grapes were not yet macerated. The Romans began settling Provence in 200 BC. Local abbeys made wine from the 5th to 12th centuries, and phylloxera struck Provence from 1880. The Côtes de Provence AOP was recognised in 1977, Coteaux d'Aix-en-Provence in 1985 and Coteaux Varois en Provence in 1993.
