{"id":178258,"date":"2025-07-18T12:56:14","date_gmt":"2025-07-18T10:56:14","guid":{"rendered":"https:\/\/pradorey.es\/blog\/rose-wine-is-the-star-of-summer\/"},"modified":"2025-07-18T13:00:18","modified_gmt":"2025-07-18T11:00:18","slug":"rose-wine-is-the-star-of-summer","status":"publish","type":"post","link":"https:\/\/pradorey.es\/en\/blog\/rose-wine-star-of-summer\/","title":{"rendered":"ROS\u00c9 WINE IS THE STAR OF SUMMER"},"content":{"rendered":"

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, ros\u00e9 wines take center stage<\/strong>: they\u2019re light, aromatic, and best enjoyed well chilled. It\u2019s no coincidence that their consumption has surged in recent years, becoming the favorite choice for many wine lovers.<\/p>\n

When choosing a ros\u00e9, it\u2019s 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\u2014they reflect the type of grape used, the amount of time the juice stays in contact with the skins, and the winemaker\u2019s style. Understanding these nuances helps find the ros\u00e9 that best suits our tastes and each occasion.<\/p>\n

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Saign\u00e9e, direct pressing or clarete?<\/h2>\n

– Saign\u00e9e<\/h3>\n

One of the most common methods for making ros\u00e9 is saign\u00e9e. 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\u2019s full-bodied yet always fresh. This is how Pradorey Finca La Recorba<\/em><\/strong><\/a> is made\u2014a unique ros\u00e9 created through saign\u00e9e from Tempranillo and Merlot, with a touch of Albillo Mayor. A complex wine, structured and vibrant, with a strong personality.<\/p>\n

– Direct pressing<\/h3>\n

Another common method is direct pressing. In this case, the red grapes go straight to the press, and the resulting juice is fermented\u2014sometimes 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 L\u00eda<\/em><\/strong><\/a> was born\u2014the first Blush Ros\u00e9<\/em> from Ribera del Duero. A fresh, subtle ros\u00e9 in the Proven\u00e7al style, with delicate aromas and a vibrant, light palate. Ideal to enjoy as an aperitif or with light dishes.<\/p>\n

– Clarete<\/h3>\n

Last but not least is clarete<\/em>, a wine vinified like a red: the juice ferments in contact with the skins, but it\u2019s 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<\/em> (\u201crooster\u2019s eye\u201d), with orange highlights. These tones intensify with barrel aging, which also adds complexity and slight oxidation. A well-made clarete<\/em> can rival the character of the best reds.<\/p>\n

Grape varieties that define the character of a ros\u00e9<\/h2>\n

The method of production is key in a ros\u00e9 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.<\/p>\n

In Spain, two varieties particularly stand out in this style:<\/p>\n