1- Reception
2- Stalking
3- Pressing
4- Fermentation
5- Racking and clarifying
6- Bottling
b) Stalking and pressing
In the following stage, the stems and stalks are removed through a process known as stalking. Later, the must is squeezed and goes to a tank in which it is kept in contact with the skins for a period of between 12 to 16 days. Special care is taken to avoid the beginning of fermentation. When the must is pink, it is siphoned off or separated from the paste.
Before fermentation, rosé wine undergoes degriming, following the same procedures used in the production of white wine.
c) Fermentation
The process of virgin fermentation, so-called because of the absence of the grape skins, then begins. This process occurs under controlled temperatures to obtain fresh, fruity wines. The remaining procedures are identical to those used for making white wines.
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