Production Techniques

Did you know that Rosé may be the oldest known type of wine? Do you know how it is made?

There are, in fact, three ways to produce a Rosé: skin contact, saignée, and blending.

The skin contact method involves crushing black-skinned grapes and allowing the skins to stay in contact with the juice for 1-3 days. When the must is pressed, the skins are discarded rather than being left in contact throughout fermentation (as with red wine making). The longer that the skins are left in contact, the darker the colour of the wine.

If a winemaker wants more colour when creating a red wine, some pink juice can be removed in an early stage in a process known as the saignée (bleeding) method. The remaining red wine is more highly concentrated and the pink juice is fermented separately. In this method, the Rosé is simply a by-product of red wine production.

The third type of production involves blending red wines with a white to add colour. This method is actually forbidden by law in France, except for Champagne and is the least common method of production.

Our Products

SAS Dyckerhoff

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2016 PETIT GRIS

This unique Rosé made from Pinot Gris is a crisp and refreshing beverage on a summer's day. With exotic tropical lychee notes and hints of black currant, this fruit-filled wine will keep you coming back for more.

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2016 SAUVIGNON BLANC

The Robin is a symbol of finesse and curiosity, and this wine reflects an elegant approach to life. This light wine is best tasted soon after purchase in order to take advantage of its fresh flavour. Best served at 11 degrees with fish, dishes with sauce, and cheese.

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2015 PINOT NOIR

Light and fruity with red fruit aromas, this wine perfectly accompanies white meats and full-bodied cheeses. The red robin symbolizes the finesse, curiosity, and elegance found in this wine, which is best served between 12 and 14 degrees.

 All Dyckerhoff wines are Terra Vitis certified for sustainability.

All Dyckerhoff wines are Terra Vitis certified for sustainability.