ROSÉ There are three families of rose wines and several techniques to produce them: 1. Rose wine made exclusively from Red grapes, using one of two production methods: • Rose wine from direct pressing: the first technique consists of pressing red skin grapes without any pre-maceration. The extraction of red pigments is very small, making a pale colored rose. • Rose wine from “saignee”: the second technique consists of macerating the red skin of the grape with the juice. It is the same principle as making red wine, except the skin and juice contact only lasts 6 to 24 hours instead of a week or two. In French, “saignee” means bleeding the tank. This style of rose has a darker color and slightly more structure. 2. A New World rose wine: often a blend of wine made from red grapes macerated or directly pressed, with the addition of white grapes. These generally are very pale in color with brighter and more refreshing flavors added from various white grapes. 3. There are Sparkling wine or Champagne Roses: a light red wine made from red grapes harvested early and macerated under a week, blended with a white sparkling wine cuvee to give a delicate color prior to the secondary fermentation. OUR TANGENT ROSE RELEASE TURNS THE ROSE RECIPE UPSIDE DOWN AND IS COMPOSED OF THREE RED AND TWO WHITE VARIETALS: The Pinot Noir brings a salmon nuance while the hints of Syrah and Grenache add a cherry hue to the Rose. Albariño delivers rose petal, banana, apple and pear, while the Viognier contributes floral and subtle notes of tropical fruits. WWW. TANGENTWINES.COM.