Some notions of winemaking


The Rosé is not a blending of red and white wines! Its beautiful colour is due to the short maceration (from a few minutes to a few hours depending on the grape variety and the vintage) between the colourless juice and the skin of the grape which contains aroma and colour.
The maceration ends at the time of the grape pressing, after which the fermentation in vat begins. Then, the art of winemaking the Rosé in Provence consists in determining the adapted maceration time in order to provide the wine with a maximum of aromas while preserving its so characteristically pale colour.

White wine

If white wine made from red grape varieties can be found in other parts of France, this is not the case in Provence. At Château Pompilia, two grape varieties are used: the “Rolle” and the “Ugni-Blanc”. The winemaking occurs the same way as for the Rosé.

Red wine

The making of red wine is different from that of the white wine and the Rosé. Indeed, the fermentation occurs while the juice and the skin of the grape are still macerating together, and this for a long time (from 15 days to 3 weeks according to the grape variety and the vintage). This simultaneous maceration and fermentation allow us to extract the coloured pigments in order to enhance
the pretty colour; the tannins to preserve the wine year after year; and of course, the aromas to please our senses.