Limited maceration is a process used in the production of traditional rosé wines, where the grape juice and red skins are left in contact for a short period of time to extract color. Red grapes are harvested when their acidity is still bright and the fruit flavors are sharp. Grapes are crushed and the juice is left with the skins for around two to twenty hours, depending on the shade of rosé color and style the winemaker wants to achieve. The longer the maceration, the darker the color of the wine. The rosé juice is then separated from the skins and fermented.
Rosé wines made with limited maceration are very versatile when it comes to food pairings. Depending on the intensity of flavors provided by the skin contact, they can accompany dishes like steamed clams, grilled octopus, grilled salmon, or even a spicy chicken curry.
Author: Maytte Rivera
