{"id":464938,"date":"2026-07-15T12:08:52","date_gmt":"2026-07-15T10:08:52","guid":{"rendered":"https:\/\/www.chateausaintemarguerite.com\/?p=464938"},"modified":"2026-07-15T12:08:54","modified_gmt":"2026-07-15T10:08:54","slug":"comment-est-fait-le-rose","status":"publish","type":"post","link":"https:\/\/www.chateausaintemarguerite.com\/en\/comment-est-fait-le-rose\/","title":{"rendered":"How is ros\u00e9 made? Direct pressing, saign\u00e9e, or maceration"},"content":{"rendered":"
\"al21_csm_archi_paysage_120_web\"<\/figure>\n\n\n\n

When tasting a ros\u00e9, we notice its color, its freshness, and its aromas. Yet it is, above all, the winemaking method that shapes its style. Direct pressing, saign\u00e9e, or maceration: these three techniques all start with the same grapes, but result in very different wines.<\/p>\n\n\n\n

Direct Pressing: The Pursuit of Finesse<\/h4>\n\n\n\n

Direct pressing is the signature method for Provence ros\u00e9s. The grapes are gently pressed as soon as they arrive at the winery, just as they are for white wine. The juice remains in contact with the skins for only a very short time, resulting in light-colored wines with great aromatic purity.<\/p>\n\n\n\n

This winemaking process produces fresh, elegant, and refined wines, in which the fruit and terroir are expressed with great delicacy. This is the approach we favor at Ch\u00e2teau Sainte Marguerite when crafting our wines. Symphonie<\/a>, Fantastic <\/a>and Marguerites Collection<\/a>.<\/p>\n\n\n\n

La Saign\u00e9e: More Structure<\/h4>\n\n\n\n

The saign\u00e9e method begins like red wine production. The grapes macerate with their skins before some of the juice is drawn off to produce a ros\u00e9.<\/p>\n\n\n\n

This technique generally produces wines that are more deeply colored, richer, and more structured. They pair perfectly with certain meals, but have a different style from Proven\u00e7al ros\u00e9s, which are often sought after for their finesse and freshness.<\/p>\n\n\n\n

Short maceration: striking the right balance<\/h4>\n\n\n\n

Short maceration falls between these two methods. The grapes remain in contact with their skins for a few hours before being pressed, which adds more aromatic intensity while preserving a lovely freshness.<\/p>\n\n\n\n

This technique requires great precision in order to preserve the balance, the purity of the fruit, and the expression of the terroir.<\/p>\n\n\n\n

A Matter of Philosophy<\/h4>\n\n\n\n

More than just a technical choice, winemaking reflects a vision of wine. At Ch\u00e2teau Sainte Marguerite, we prioritize methods that bring out the finesse of our grapes, the natural freshness of our wines, and the minerality of our terroirs. It is this pursuit of balance that defines each of our vintages.<\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Learn about the differences between direct pressing, saign\u00e9e, and maceration\u2014the three methods used to make Provence ros\u00e9.<\/p>","protected":false},"author":1688,"featured_media":309616,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[56],"tags":[],"class_list":["post-464938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oenologie"],"acf":[],"yoast_head":"\nComment est fait le ros\u00e9?<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez les diff\u00e9rences entre le pressurage direct, la saign\u00e9e et la mac\u00e9ration, les trois m\u00e9thodes de vinification du ros\u00e9 de Provence.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chateausaintemarguerite.com\/en\/comment-est-fait-le-rose\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment est fait le ros\u00e9?\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez les diff\u00e9rences entre le pressurage direct, la saign\u00e9e et la mac\u00e9ration, les trois m\u00e9thodes de vinification du ros\u00e9 de Provence.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chateausaintemarguerite.com\/en\/comment-est-fait-le-rose\/\" \/>\n<meta property=\"og:site_name\" content=\"Ch\u00e2teau Sainte Marguerite\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/fr-fr.facebook.com\/Chateausaintemarguerite\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-07-15T10:08:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-15T10:08:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.chateausaintemarguerite.com\/wp-content\/uploads\/2026\/01\/al21_csm_archi_paysage_120_web.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1367\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Alexandre Pinson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alexandre Pinson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.chateausaintemarguerite.com\\\/comment-est-fait-le-rose\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.chateausaintemarguerite.com\\\/comment-est-fait-le-rose\\\/\"},\"author\":{\"name\":\"Alexandre Pinson\",\"@id\":\"https:\\\/\\\/www.chateausaintemarguerite.com\\\/#\\\/schema\\\/person\\\/d242c6ba277dc92227e523eb13e5462d\"},\"headline\":\"Comment est fait le ros\u00e9 ? 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