Collection: Dark Rosés

Rose wines are made using the skin of the red grapes and the clear juice inside the berry. The skin has colour, tannins, and flavour packed into it. So if you mix the skin and the juice together (we call this maceration) for a short time, you get a little dash of colour, very little or no tannin, and hardly any flavour.

For your classic light Provence rose, for instance, you use the skins for just a little dash of colour but don’t get any tannin or real flavour from the skins. It’s a very short maceration before the juice is drained off, and the winemaking process continues without the skins. For deeper, darker rosés, the skin and juice are macerated for longer periods. The longer the maceration, the more flavour you get, ultimately producing a more interesting and food-friendly wine.

While Provence rosé undoubtedly has its place, we are championing the full spectrum of pink this summer, so take a look at our selection of Dark Rosés below.