There is a great deal of confusion over the difference between Claret and Rosé wines, which we would like to clear up here. With regard to Claret wines, fermentation takes place with the skins (a system that is not authorised in the Navarre D.O.) whilst, for the Rosés, fermentation takes place without the skins, in other words the pigmented grape must ferments with no solids. In turn, two different processes can be distinguished:
- Direct press Rosé wine. A method that is not permitted in the Navarre D.O. The red grapes are pressed on entry into the winery, in the same way as for the white wine making process. A slight colour is imparted to the must by the skin pigments, and then fermentation takes place.
- Saignée or bleeding. This is unquestionably the system offering the highest quality. All Navarre rosé wines are made in this way. The Garnacha variety is traditionally used, although small quantities are also produced with the Merlot, Cabernet Sauvignon and Tempranillo varieties.
The process is as follows: after de-stemming and crushing, the grapes are transferred to a tank and left to macerate for a few hours (generally from 8 to 24 hours). The skins separate by gravity, floating to the tank top. The grape must, which is denser (has sugar) remains at the bottom. During the contact time, the grape must is enriched:
- With pigments coming from the skins (it is therefore coloured pink).
- With aroma precursors, found in the grape skin and which are only extracted during maceration.
The tank is then "bled off", consisting in opening the tap located at the bottom and allowing the rosé must to flow out by gravity. To facilitate the drainage process, it was customary to place a bundle of shoots from the previous year in front of the tank, thereby acting as a filter. However, nowadays, the majority of the stainless steel vats employed incorporate a grating to retain any solids. The grape must is then subjected to a racking process and, once clean, is fermented at a controlled temperature of between 17 to 20 ºC. Malolactic fermentation is not desired. Therefore, once the alcoholic fermentation has been completed, the wine is sulfated, fined and stabilised. It should be bottled as soon as possible to ensure that it is marketed with all its freshness and fruitiness.