The flavor of rose water in wine
Discover the wines revealing the of rose water flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.