Rosé Style Guide

Rosé Style Guide

Style Guide Overview


  • Harvest date and process control is critical to flavor development, optimization and wine style.
  • If applying the saignée method, LalVigne Mature™ (LM) in the vineyard advances phenolic maturity, increases skin thickness for better extractability of color and evens the ripening process.
  • If fruit is dedicated to rosé production, the use of LalVigne Aroma™ (LA) will improve the concentration of aroma precursors in the grapes and the flavors in the resulting wine.
  • Keep grapes cool, skin contact time depends on desired wine style.
  • Options include direct to press, skin contact (from 2-20 hours) and saignée.
  • Extracting the varietal characters from the grape skins can be achieved using 20 g/ ton of Lallzyme Cuvee Blanc™. If skin contact is not desired Scottzyme® Cinn-Free or Pec5L can be used during the press cycle, separating out the juice fractions for the highest quality (bin, free run, first press and hard press). A fast and cool clarification is desired, and turbidity is based on your fermentation style. Protection from oxidation is key. Fining the juice at this stage may be beneficial if unwanted phenolics or color is present.
  • Avoiding oxidation is key in rosé wines.
  • To scavenge quinones (pre-cursor for oxidation) use 30 g/hL (2.5 lb/1000 gals) Glutastar™.
  • To scavenge oxygen and begin stabilizing proteins early add 5-15 g/hL (0.42 lb/1000 gals) of FT Blanc™ or to scavenge oxygen and promote fruit add 5g/hL (0.42 lb/1000 gals) of FT Blanc Citrus™ or FT Rouge Berry™.
  • Settling aids can be used to reduce the solid content, assist with color goals as well as providing organoleptic advantages.
  • Trial Bentolact S, Freshprotect or Granucol GE.
  • Rack once fining aid has settled to pre-determined, pre-fermentation solids goal.


    • See chart below


      • Avoid ML (unless desired) and the oxidation of the volatile aromatics. Add 20 g/hL (1.67 lb/1000 gals) of Pure Lees Longevity +™ to scavenge oxygen thereby protecting color and aromas. Bactiless™ 20 g/hL (1.67 lb/1000 gals) or Lysovin 30-50g/hL (2.5-4 lb/1000 gals) can be used for bacterial stability, and Reduless™ to deal with aromatic defects relating to volatile sulfur compounds. Consider the use of a β-glycosidase (Scottzyme® BG or Rapidase® Revelation Aroma) to reveal any bound varietal aromatic compounds.

      Fermentation Protocol

      Step Varietal (Terpenes or Non-Isoprenoid) Fruity/Ester Style Varietal (Thiols/Tropical) Style Red Berry Style
      Inactivated Yeast for Aroma & Color Protection Add 30 g/hL (2.5 lb/1000 gals) Glutastar™ directly to pressed juice
      Pre-Fermentation Solids Goal 80 – 120 NTU’S 60 – 100 NTU’s 60 – 100 NTU’s 80 – 120 NTU’S
      Non-Saccharomyces Yeast Biodiva™ can be used to enhance aromas and mouthfeel
      Flavia™ can be used to enhance varietal characteristics like terpenes and thiols
      Rehydration Nutrient Add 30 g/hL (2.5 lb/1000 gals) Go-Ferm Protect Evolution™
      Yeast Strain at 25 g/hL (2 lb/1000 gals) Elixir™ICV GRE™ or M83™ CVW5™ or Rhône 4600™ Exotics Mosaic™ or VIN 13™ Alchemy IV™ or W15™
      If hydrogen sulfide production is a concern, try IOC Be Fruits™, IOC Be Thiols™ or Sensy™
      If malic acid degradation is your main goal, then 71B™
      Fermentation Temperature (adapt per yeast strain) 59-73°F 56-75°F 62-68°F 60-77°F
      Inactivated Yeast at 2-3 Brix Drop Opti-WHITE™ 25-50 g/hL (2-4 lb/1000 gals) if mouthfeel enhancement is desired
      Nutrient Regime at 2-3 Brix Drop* Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals) Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals) Stimula Sauvignon blanc™
      40 g/hL (3.3 lb/1000 gals)
      Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals)
      Nutrient Regime at 1/3 Brix Drop* Fermaid O™ 10-40 g/hL (0.83-3.3 lb/1000 gals) *2 Stimula Chardonnay™ 40 g/hL (3.3 lb/1000 gals) Fermaid O™ 10-40 g/hL (0.83-3.3 lb/1000 gals) Fermaid O™ 10-40 g/hL (0.83-3.3 lb/1000 gals)

      *Additional nutrition may be required to secure the fermentation depending on starting YAN, sugar and individual yeast strain requirements.
      To degrade malic acid, and/ or amp up the fruitiness a simultaneous AF and MLF can be conducted using Beta Co-Inoc.