August 16, 2022
Let’s Talk Rosé!Rosé wines are defined by their color and their simplicity, elegance, and freshness. The production of rosés is delicate and requires controlled winemaking from harvest through bottling. Pre-fermentation steps are crucial to build wine potential as well as the control of oxidations all along the process such as limiting transfer, using inert gas, using anti-oxidant and anti-oxidasic agents while working with the appropriate equipment.
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BEST FOR ROSE WINEMAKING
Excellence TXL- Yeast for balanced rosé
Excellence® TXL produces round wines with great aromatic finesse. It expresses varietal aromas such as thiols and terpenes and produces esters, contributing to floral notes. Excellence® TXL liberates a lot of mannoproteins, thus improving mouthfeel and wine complexity. MORE INFO
OptiThiols - Inactivated yeasts naturally rich in reducing compounds
OptiThiols® is a formulation of inactivated yeasts rich in cystein derivates and glutathione, thus helping to slow down oxidative phenomena and boosting thiolic compounds production during fermentation. MORE INFO
OptiEsters - Inactivated yeasts naturally rich in amino acids and ergosterols
The specific formulation of OptiEster® ensures the availability of the precursors of higher alcohol acetates and fatty acid ethyl esters. OptiEsters increase aromatic intensity, freshness and boost expression of stone fruits and floral notes. MORE INFO
ROSE WINEMAKING RESOURCES
We have various rose winemaking resources available online including high pH rosé, low SO2 rosé, rosé saignee, and more!
