With so much rosé around the world trying to emulate the Provence-style, by which most producers mean a pale pink dry wine, it can be difficult to evaluate what makes a rosé ‘not from Provence’ a good wine.
Should they be given a pat on the back for achieving a wine which is identical to those of Provence? Or should praise be given to rosés which achieve a sense of individual terroir and varietal identity?
The vast majority of rosés are made in much the same way: harvested a little earlier than the red wines, chilled, gently pressed and steel tank-fermented.
Cooler fermentation temperatures and a particular choice of yeasts determine a fruitier character, while more complexity can arise from warmer fermentation temperatures (18°C and over).
Bottling is often immediate, but a few months on the lees with varying amounts of batonnage will impart a soft roundness to the wine.
Scroll down to see 20 top rosés from around the…
Source : https://www.decanter.com.master.public.keystone-prod-eks-euw1.futureplc.engineering/premium/best-rose-wines-beyond-provence-507729/
