Saignee rose
Juice bled off a red ferment in the first day, which concentrates the red left behind and gives you a rose for free. Darker and fuller than a direct-press rose.
The numbers
Each bar drawn against all 30 styles
Alcohol
12-14%
12% - 14%
Titratable acidity
5-6.5 g/L
5 - 6.5
pH
3.2-3.6
3.2 - 3.6
Residual sugar
0-6 g/L
0 - 6
Serve at
9-12 C
Worth opening after
3 months
and it keeps improving to roughly 2 years
Sulphite at pH 3.40
32 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Treating the free wine as an afterthought. Bled juice is warm, oxidised and already fermenting, so it needs chilling and sulphiting immediately.
Usually made from
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
More rose