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| Recovery of the solid pastry from a tank. |
To make the rosé wines the grape bunches are shed of the stalk or stem, action known as de-stalking or de-stemming. The grape is crushed and moved to a tank where is kept in contact with the skin for 6 to 16 hours.
After this time the must has taken colour and so we proceed to the bleeding or the division of the must and solid dough. In Navarre is only used the free-run juice.
In Bodegas Ochoa we believe that rosé wines must be considered great wines; after all, we are extracting the first fraction, the grape’s most aromatic one.
| A graph of the making of rosé wine. Click to enlarge. |
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