Question 1

Question 1

What is Method 1 for producing rosé wines in the Southern Rhône?

Answer 1

Direct Pressing

Black grapes are crushed and pressed to extract some colour from the skins without extracting too much tannin.
Fermentation occurs off the skins in typically cool fermentation conditions.

Question 2

What is the main process involved in Direct Pressing?

Answer 2

Crushing and pressing black grapes to extract colour

Care must be taken to avoid excessive tannin extraction.

Question 3

What is Method 2 for producing rosé wines in the Southern Rhône?

Answer 3

Maceration

Black grapes are crushed and the skins macerate in the juice.

Question 4

How does the length of maceration affect the production of rosé wines?

Answer 4

Determines colour and tannin extraction

The maceration may extend into the start of fermentation.

Question 5

What happens to the juice during the maceration process?

Answer 5

Drained from the skins once the desired colour level is achieved

Fermentation then continues off the skins in typically cool conditions.

Question 6

What are the main considerations when selecting grapes for semi-carbonic maceration?

Answer 6

• Only whole bunches selected
• Grapes must be fully ripe
• Grapes must be free from rot

Question 7

Describe the process of semi-carbonic maceration.

Answer 7

• Whole bunches placed in vat
• Fruit at the bottom is crushed by the weight above
• Grapes split and release juices
• Ambient yeast ferment the juice at the bottom
• CO₂ forms and blankets the rest of the fruit
• Remaining intact berries undergo carbonic maceration

Question 8

What is the role of ambient yeast in the semi-carbonic maceration process?

Answer 8

Ferments the juice at the bottom of the tank

This fermentation occurs while CO₂ blankets the remaining intact berries.

Question 9

True or False: Grapes used for semi-carbonic maceration can be under-ripe.

Answer 9

False

Grapes must be fully ripe for successful fermentation.