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Rosé wines are made from red grapes, that are lightly crushed and left to macerate with their skins for a short while (anywhere from a few hours to a few days), after which the juice is separated from the must and fermented in tanks. The longer the grapes’ skins are left sitting in the wine, the more red pigment from grape skin will stay with the finished rosé and the more it’ll take on the deeper, more tannic characteristics found in red wine.
Rosé wines are made from a wide variety of grapes and are usually blends of multiple grapes. Some of the most common grape varieties used in rosé are Grenache, Sangiovese, Syrah, Mourvèdre, Carignan, Cinsault, and Pinot Noir. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from bone-dry rosé to sweet and blushes.