ROSÉ WINE IS THE STAR OF SUMMER

With the hot days that summer brings, our habits change almost without us noticing. We put away our coats, bring out the sunscreen, and look for refreshing drinks. At this time of year, rosé wines take center stage: they’re light, aromatic, and best enjoyed well chilled. It’s no coincidence that their consumption has surged in recent years, becoming the favorite choice for many wine lovers.

When choosing a rosé, it’s not enough to be seduced by its pretty color, which can range from a pale pink hue to a vibrant strawberry tone. These variations are not just about looks—they reflect the type of grape used, the amount of time the juice stays in contact with the skins, and the winemaker’s style. Understanding these nuances helps find the rosé that best suits our tastes and each occasion.

Saignée, direct pressing or clarete?

– Saignée

One of the most common methods for making rosé is saignée. This technique involves removing part of the juice after a few hours of maceration with the red grape skins. The result is wines with intense floral and red fruit aromas, an attractive raspberry color with purplish highlights, and a mouthfeel that’s full-bodied yet always fresh. This is how Pradorey Finca La Recorba is made—a unique rosé created through saignée from Tempranillo and Merlot, with a touch of Albillo Mayor. A complex wine, structured and vibrant, with a strong personality.

– Direct pressing

Another common method is direct pressing. In this case, the red grapes go straight to the press, and the resulting juice is fermented—sometimes after brief skin contact. This process produces paler wines with pinkish hues, fresh and light on the palate, and very food-friendly. This is how Lía was born—the first Blush Rosé from Ribera del Duero. A fresh, subtle rosé in the Provençal style, with delicate aromas and a vibrant, light palate. Ideal to enjoy as an aperitif or with light dishes.

– Clarete

Last but not least is clarete, a wine vinified like a red: the juice ferments in contact with the skins, but it’s made from a mix of red and white grapes. This traditional method, widely used in regions like Castilla and Rioja, gives rise to colors known as ojogallo (“rooster’s eye”), with orange highlights. These tones intensify with barrel aging, which also adds complexity and slight oxidation. A well-made clarete can rival the character of the best reds.

Grape varieties that define the character of a rosé

The method of production is key in a rosé wine, but the choice of grape variety is equally important. Each type brings its own unique nuances: from fresh, floral aromas to greater complexity on the palate.

In Spain, two varieties particularly stand out in this style:

• Garnacha: known for its freshness, smoothness, and notes of currant or strawberry.

• Tempranillo: offers a more restrained profile, with hints of raspberry and a subtle floral touch of violet.

Other varieties like Merlot are also used to craft rosés with more structure and complexity. Sometimes white grapes are added to the blend, lending delicacy and lighter aromas.

Unlike Spain, where single-varietal rosés are the norm (except for traditional clarete), in France it’s common to blend different grapes. In regions like Provence, Grenache, Cinsault, Mourvèdre, and Syrah are combined to create some of the world’s most highly regarded rosés.

That said, Spain also produces outstanding examples of elegance and complexity, like our Salgüero Rosado. This wine is a unique blend of Tempranillo, Merlot, and a touch of Albillo Mayor, which brings freshness and tension to a powerful base. Aged for several months in used red wine barrels that have been azueladas (rinsed and reconditioned), its deep onion-skin to salmon hue contrasts with its brightness and depth. On the nose, it reveals uncommon sophistication; on the palate, it seduces with a creamy texture, a hint of liqueur, and a complexity that may make it the most exquisite rosé Pradorey has ever produced.

Today, there’s no need to travel to Saint-Tropez to enjoy an excellent rosé. Across Spain, there are many exciting options, with styles ranging from the light and aromatic to the more complex and gastronomic.

Rosé and food: pairings that surprise

One of the great advantages of rosé wines, especially in summer, is their versatility at the table. Their refreshing acidity and ideal serving temperature—between 6 and 8 °C—make them the perfect match for light, flavorful dishes.

They’re ideal for enhancing the freshness of a tuna tartare with avocado, a burrata with confit tomato, or a crispy tempura with a citrus twist. They also pair wonderfully with bold desserts, like a passion fruit cheesecake or a red berry pavlova. Served cold in white wine glasses, they unleash their full aromatic potential and bring a special touch of enjoyment to any meal.

This summer, it’s worth exploring new pairings and letting yourself be captivated by rosé’s ability to elevate everything from simple dishes to more creative flavors. A versatile, fresh, and vibrant wine that always brings joy to the table. Cheers!