The colour of the Rosé is not a guarantee of the quality of wine, all the wine connoisseurs will tell you. Sancerre Rosé, Bandol, Rosé from Burgundy are delicious; and also, more pricy than pale colour Rosé… So why do we judge the quality of the Rosé by its colour? First of all, people enjoy dry Rosé. The residual sugar levels are about 2g/ litre in France vs. 33g/l in Gallo Rosé (US). Chateau des Brigands is 0.4 g/L, so yes, this wine is dry! 😊 Main reasons:
- The grapevine variety : Pinot noir that you find in Sancerre and Burgundy are much darker than Cinsault that you find in Provence. So why is Gris Blanc from Gerard Bertrand so pale? This is because he is making it with 80% Grenache Gris and only 20% Grenache Noir.
- Harvest: The vineyards in Provence are harvesting the grapes during the night to ensure the grapes are processed at around 6.00 am when the temperature is 18C. High daytime temperatures of 25-35C affects factors that create aroma loss and oxidation – lower temperature preserves these aromas. The skin of the grape is coloured, but inside the flesh of the fruit is white. The time the grape juice is in contact with the skins is the most important factor in determining colour.
- Soil: The soil can make the difference of the colour. Where the soil is more sandy, the Rosé will be paler. At Chateau des Brigands, the soil is clay-limestone.