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Rosé Wines on-lees maturation

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Buy Rosé Wines Aged on the Lees

Rosé wines aged on the lees are a category of wine that has gained popularity in recent years. Aged on the lees refers to the method of winemaking in which the wine is kept in contact with the lees for an extended period after fermentation. This process can occur both in oak barrels and in stainless steel tanks.

How are rosé wines Aged on the lees made?

To make rosé wines aged on the lees, it begins with the careful selection of red grapes, which are then subjected to a direct pressing process or short maceration to extract the desired colour. After alcoholic fermentation, the wine is transferred to oak barrels or stainless-steel tanks together with the lees (yeast sediments and solid particles). Here, the wine remains in contact with the lees for an extended period, which can vary from a few months to a year or more, depending on the desired style. During this time, the lees contribute greater aromatic complexity, a richer texture, and a smooth mouthfeel to the rosé wine.

 

The oenologist performs careful monitoring to avoid unwanted flavors from the yeast autolysis, ensuring that the result is a high-quality rosé wine, with unique characteristics and suitable for ageing.

How are the red rosé wines Aged on the lees?

Red rosé wines aged on the lees are wines that present an interesting combination of characteristics of red and rosé wines. During fermentation, the lees add greater aromatic complexity and texture to the wine, giving it a distinctive richness and smoothness on the palate. Red rosé wines aged on the lees can exhibit a wide range of flavors, from fresh fruit to more ripe and spicy notes, and can sometimes have surprising aging potential.

 

This style of wine is appreciated by those seeking a unique wine experience that fuses elements of red and rosé wines, offering an attractive and versatile option in the rosé wine category.

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