Reception and separation of musts. The shares rose wine virtually the same processing methods that white wine. For starters, it is also subjected to the separation process of musts. The difference is that only buds and first musts, flowing through solids dragging on its way of coloring matter of the skin and thus get a slightly colored appearance must be utilizanmostos.
Crushing and pressing. In a next step the stalks and scrapes (stripping) are removed. Then the juice is squeezed and transferred to a tank where it is kept in contact with the skins for a period ranging between 12 and 16 hours, with special care to avoid fermentation begins. Another option is to press the dough after a soft start crushing. When the wort has taken color, we proceed alsangrado or separation of the must and the solid paste.
Before the racking fermentation is performed following the same procedures as in the preparation of white wine.
Fermentation. Subsequently the fermentation process, which in this case is known as virgin defermentación name by the absence of skins starts. Must be performed at a controlled for temperature fresh and fruity wines.
The other processes are identical to those used for white wine.