Hello all,
I've made a great deal of fruit wine in the past and have a vintage or two or Pinot Noir behind me as well. I'm interested in making a small batch of a dry rosé from Pinot grapes and have a few questions for the board.
How long, generally, do you allow the short maceration period to go on before pressing? I see some wineries claim to allow a 20-24 hour maceration prior to pressing, but my past experience leads me to believe that is long enough for the must to take on a much darker hue than desired for rosé. Is 2-5 hours more in line with your experience?
Also, does anyone have yeast recommendations? I am thinking of going with Lalvin D47, but am open to suggestions.
Is Mlf necessary for the rosé?
Best wishes to all during the crushing season.
I've made a great deal of fruit wine in the past and have a vintage or two or Pinot Noir behind me as well. I'm interested in making a small batch of a dry rosé from Pinot grapes and have a few questions for the board.
How long, generally, do you allow the short maceration period to go on before pressing? I see some wineries claim to allow a 20-24 hour maceration prior to pressing, but my past experience leads me to believe that is long enough for the must to take on a much darker hue than desired for rosé. Is 2-5 hours more in line with your experience?
Also, does anyone have yeast recommendations? I am thinking of going with Lalvin D47, but am open to suggestions.
Is Mlf necessary for the rosé?
Best wishes to all during the crushing season.
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