Rosé wine is produced using the black grape varieties, most commonly by the method of an abbreviated red wine vinification, with crushed grapes being macerated for a short period of time. They say that rosé starts life as a red wine, and then lives its life like a white wine. The grapes are usually left macerating for between 4 to 6 hours so that the juice only absorbs a small amount of the colour from the grape skins. Then the skins are separated from the juice and this latter is treated in the same manner as if it were a white wine. Such a production process imparts the required youthful esprit to a rosé wine. The zingy character we expect from rosé requires the necessary balancing acidity.
The winemakers in the Czech Republic generally produce crisp wines with a lighter character and distinctive taste and with a wide spectrum of shades of colour. Rosé shows you the sweetness of raspberry tones, delicate salmon or orange or even darker onion-skin hues, and this all depends on the grape variety chosen and the technology used in its vinification.
Rosé wine is generally drunk young, ideally during its first year. It has to refresh and to make a light impression, which with the passage of time may gradually fade away, although there are some exceptions.
Rosé wine is served chilled at a temperature between 8 and 12 degrees, though it may be served directly on ice or else in a cocktail. Be careful, though – rosé loses its special appeal when over-chilled.
Klaret "the red-white wine"
Klaret wines can be easily confusing. The original France Claret wine is referring to a dry, dark red Bordeaux, well known in English speaking countries. Czech wines labeled as "Klaret" significant white wine made out of a black grapes.
In red wine production, the grapes are a crushed but pressing does not take place till after or near the end of fermentation with the time of skin contact between the juice and grapes leaching color, tannins and other phenolics from the skin.While claret wine production separate the grapes skin from juice before fermentation, so that the juice does not absorb its color and taste.
The klaret wine is generally light fruity wine without the typical bitterness of red wine.