Schubert Wines  - Rosé

For our Rosé wine we carry out what we call a "white pressing" or "blanc de noir". This means after a second selection of the grapes in the winery the grapes are de-stemmed. Without pumps to avoid any extraction of bitterness out of the pips the berries are lifted with a crane into the press. The pressing process is slow and can last up to 8 hours which is also the only maceration time with the juice being in contact with the berry-skin. The must then is clarified like the white wines by settling for 24-48 hours. Fermentation is in stainless steel tanks under the influences of various yeasts and temperatures. The following maturation of the Rosé is on the lees for several months. For racking we use gravity to keep the maximum freshness of fermentation-CO2

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small-Sauvignon-Blanc Grape


small-Pinot-Noir Grape