{"id":542,"date":"2024-04-29T10:30:20","date_gmt":"2024-04-29T08:30:20","guid":{"rendered":"https:\/\/www.vinhoselection.com\/blog\/?p=542"},"modified":"2024-11-12T20:57:28","modified_gmt":"2024-11-12T19:57:28","slug":"comment-fait-on-du-vin-rose","status":"publish","type":"post","link":"https:\/\/www.vinhoselection.com\/blog\/2024\/04\/29\/comment-fait-on-du-vin-rose\/","title":{"rendered":"Comment fait-on du vin ros\u00e9\u00a0?"},"content":{"rendered":"\n<p><strong>Bien plus complexes qu\u2019ils n\u2019y paraissent, les ros\u00e9s demandent une attention de tous les instants pour obtenir la teinte parfaite. Cette derni\u00e8re est fa\u00e7onn\u00e9e avant m\u00eame la cr\u00e9ation du vin, une singularit\u00e9 que Vinho S\u00e9lection vous propose de d\u00e9couvrir plus en d\u00e9tails.<\/strong><\/p>\n\n\n\n<p>On utilise des raisins noirs \u00e0 la chair blanche. Cela signifie que la pulpe qui donne le jus est incolore et que les pigments viennent de la peau. La robe du vin d\u00e9pendra donc du temps de mac\u00e9ration, soit la dur\u00e9e de contact entre les pellicules et les jus, ainsi que la temp\u00e9rature. Cette \u00e9tape d\u00e9licate sert \u00e9galement \u00e0 extraire les ar\u00f4mes. Plus le jus reste longtemps en contact avec la peau, plus les parfums sont prononc\u00e9s et intenses. &nbsp;C\u2019est pourquoi le mode de vinification choisi a un r\u00f4le crucial.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Mac\u00e9ration, pressurage direct ou saign\u00e9e<\/h2>\n\n\n\n<p>Il existe trois techniques pour \u00e9laborer un vin ros\u00e9&nbsp;:<\/p>\n\n\n\n<ul>\n<li><strong>La mac\u00e9ration pelliculaire \u00e0 froid<\/strong>. Le mo\u00fbt mac\u00e8re durant une p\u00e9riode pouvant aller de quelques heures \u00e0 deux jours, \u00e0 une temp\u00e9rature entre 10 et 15\u00b0C. A noter que les temp\u00e9ratures sont assez basses pour retarder le d\u00e9but de la fermentation. On fait ainsi ressortir les pigments, les compos\u00e9s aromatiques et les tanins. Le jus prend alors sa coloration, qui sera plus ou moins profonde selon le temps et la temp\u00e9rature. Une fois la teinte d\u00e9sir\u00e9e obtenue, on d\u00e9barrasse le jus des parties solides et on le transf\u00e8re dans une cuve pour d\u00e9buter la fermentation alcoolique.<\/li>\n\n\n\n<li><strong>Le pressurage direct<\/strong>. On presse directement les grappes, enti\u00e8res ou \u00e9rafl\u00e9es, sans mac\u00e9ration. Les peaux ont un peu de temps pour donner au jus une couleur l\u00e9g\u00e8rement ros\u00e9e avant que celui-ci ne parte en fermentation. Contrairement \u00e0 la mac\u00e9ration et sa couleur assez soutenue, on limite ici le contact avec la peau des baies pour concevoir des vins clairs. En bouche, la fra\u00eecheur et la vivacit\u00e9 viennent souligner des ar\u00f4mes de fruits primaires.<\/li>\n\n\n\n<li><strong>La m\u00e9thode de saign\u00e9e<\/strong>. Elle commence comme une vinification en rouge, puis l\u2019on soutire, quelques heures apr\u00e8s le d\u00e9but de la cuvaison, une partie de la cuve, environ 5 \u00e0 15%. Celle-ci sera destin\u00e9e \u00e0 devenir un vin ros\u00e9. Elle d\u00e9bute bien entendu par une mac\u00e9ration, ce qui explique sa couleur plus intense. Ces vins font aussi preuve de plus de structure et de puissance. Ils sont plus vineux en bouche et peuvent pr\u00e9senter une belle aptitude \u00e0 la garde. Ce sont des ros\u00e9s de gastronomie qui peuvent accompagner de nombreux mets.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"695\" src=\"https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2024\/04\/rose-2-1024x695.png\" alt=\"\" class=\"wp-image-545\" srcset=\"https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2024\/04\/rose-2-1024x695.png 1024w, https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2024\/04\/rose-2-300x203.png 300w, https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2024\/04\/rose-2-768x521.png 768w, https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2024\/04\/rose-2.png 1175w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Diversit\u00e9 aromatique<\/h2>\n\n\n\n<p>Les c\u00e9pages et le terroir ont aussi un r\u00f4le majeur dans le profil final du vin. Par exemple, si le ros\u00e9 est g\u00e9n\u00e9ralement issu de raisins noirs, on peut ajouter une part de raisins blancs qui apporteront de la rondeur et une certaine complexit\u00e9 aromatique. De plus, l\u2019origine g\u00e9ographique des vari\u00e9t\u00e9s et leurs diverses caract\u00e9ristiques, la teinte, la taille des baies ou l\u2019\u00e9paisseur de la pellicule, ont un impact sur la coloration et le style du vin. Un <a href=\"https:\/\/www.vinhoselection.com\/blog\/2024\/02\/23\/cepage-barbera-le-merlot-de-litalie\/\">Merlot<\/a> jouera sur la rondeur et le fruit quand un <a href=\"https:\/\/www.vinhoselection.com\/blog\/2023\/10\/26\/le-malbec-de-la-france-a-largentine\/\">Malbec<\/a> impressionnera par sa profondeur. Une gamme de tonalit\u00e9s extr\u00eamement vari\u00e9es.<\/p>\n\n\n\n<p>Idem pour les temp\u00e9ratures de fermentation. Le plus souvent, les producteurs optent pour des cuves inox thermor\u00e9gul\u00e9es afin de s\u2019adapter plus ais\u00e9ment \u00e0 l\u2019accroissement de la chaleur durant la transformation du mo\u00fbt en vin. A titre d\u2019exemple, des notes riches en thiols vari\u00e9taux tels que les agrumes, la poire ou les fruits exotiques sont favoris\u00e9s par une temp\u00e9rature de 20\u00b0C maximum. Et les esters fermentaires comme la pomme verte ou la banane, eux, se d\u00e9voile autour de 14\u00b0C.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"750\" src=\"https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2024\/04\/cuve-inox-1024x750.jpg\" alt=\"\" class=\"wp-image-544\" srcset=\"https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2024\/04\/cuve-inox-1024x750.jpg 1024w, https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2024\/04\/cuve-inox-300x220.jpg 300w, https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2024\/04\/cuve-inox-768x562.jpg 768w, https:\/\/www.vinhoselection.com\/blog\/wp-content\/uploads\/2024\/04\/cuve-inox.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">L\u2019exception champenoise<\/h2>\n\n\n\n<p>Contrairement \u00e0 ce que l\u2019on pourrait penser au premier abord, le ros\u00e9 n\u2019est donc pas un simple m\u00e9lange de vin blanc et de vin rouge. Cette pratique a \u00e9t\u00e9 interdite en 2009 par la Commission Europ\u00e9enne pour les vins dits ros\u00e9s. Toutefois, il existe une r\u00e9gion viticole en France o\u00f9 ce processus est autoris\u00e9, la Champagne. Notez \u00e9galement que cette technique est encore courante en <a href=\"https:\/\/www.vinhoselection.com\/blog\/2023\/09\/19\/a-la-decouverte-des-vignobles-daustralie\/\">Australie<\/a> et en <a href=\"https:\/\/www.vinhoselection.com\/blog\/?s=afrique\">Afrique du Sud<\/a>.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong><a href=\"https:\/\/www.vinhoselection.com\/vins\/&amp;couleur=2\">D\u00e9couvrez les vins ros\u00e9s Vinho S\u00e9lection<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bien plus complexes qu\u2019ils n\u2019y paraissent, les ros\u00e9s demandent une attention de tous les instants pour obtenir la teinte parfaite. Cette derni\u00e8re est fa\u00e7onn\u00e9e avant m\u00eame la cr\u00e9ation du vin, une singularit\u00e9 que Vinho S\u00e9lection vous propose de d\u00e9couvrir plus en d\u00e9tails.<\/p>\n","protected":false},"author":1,"featured_media":543,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,39],"tags":[72,87,73,88,123,9,10,122,70,71],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Comment fait-on du vin ros\u00e9 ? 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