Aromas of rosé wines

Origin :

Provence remains the leader in Rosés, characterised by intense notes of fruits (citrus, pear drop, white or yellow-fleshed fruits …). Our region is « challenged » on the internal and international markets by
wines that rival in quality and aromatic intensity. Even if the terroir, the grape varieties and wine growing are taking an increasingly important place in the elaboration process, efforts must be sustained in vinification in the sense of the aromatic quality of the wines.

Equally, original and specific sensorial analysis work must continue on rosé wines, in order to better understand the interactions between aromas, possible synergies with wine flavours and the context of consumption (temperature, place, origin of consumers…).

Period :

2017-2023

Objectives :

Continue to develop the quantitative and qualitative aromatic expression of Rosé wines from Provence while maintaining their current typicity and the inevitable evolution of the market and its expectations.

Partners :

• Centre de Recherche et d’Expérimentation sur le vin Rosé
• Institut Français de la Vigne et du Vin (IFV) 

Applications :

• Test innovative procedures that may give the wines a varied aromatic range, which remains stable over time, within the characteristics of Provence wines.
• Bring new elements of knowledge to manage blending : which aromas « fonction » together and how, which balances of wine support which aromatic range, etc….
• By developing an appropriate vocabulary for Rosé wine and its aromas, we multiply the potential of this wine, channel its versatility, refine its consumption according to context, and develop its culture as real wine.