Rosé Wine Production
It’s a long-standing tradition of the Salento peninsula to make rosé by macerating the wine must with its skins for a short time before fermentation begins. Thanks to temperature control, we can even macerate for as long as 24 hours. When we rack the must, we obtain no more than 20% of the total volume of the grapes.
The wine must is chilled and then naturally filtered. Once alcoholic fermentation begins, it lasts for around 10 days and is carried out at 15-16° C.
The remaining wine must (80%) continues to macerate with the skins (with a higher ratio of skins per liquid and thus more concentrated). This will become our Teresa Manara Negroamaro.
The process continues as for our white wine. The wine is racked in order to remove any solids and then it ages on its lees, a very important phase for this wine.
After 2-3 months, we begin to prepare for bottling, meaning that the wine is clarified, filtered, and undergoes tartaric stabilization.
The wine is then aged in stainless-steel vats.