rosé, red and white wine
Credit: Essentials Magazine / Gareth Morgans
(Image credit: Essentials Magazine / Gareth Morgans)

France's Vinovalie co-operative has been fined for illegally blending red and white wines and bottling the result as rosé.

The tribunal in Albi, southern France, last week fined Vinovalie €10,000 for illegal rosé production, with a further €1,000 in damages. Three employees in managerial roles were separately fined between €1,000 and €5,000 for their role in the affair.

Its case resurrects a debate about how still rosé wine should and shouldn’t be made in the European Union.

The Albi tribunal said the falsified rosé wine dates back to 2012 and that Vinovalie did not record the manipulation in their official documents.

In 2009, the EU created a storm by promising legislation that would allow rosé still wines to be bottled by all member states simply by mixing finished red and white wines. But, strong protests in France – particularly Provence – and Italy meant the plans were abandoned.

A spokesperson at the Vins de Provence winemaking syndicate confirmed to Decanter.com that rosé in French appellations continues to be made by skin maceration and that the colour is the result of the contact between the skin and the juice that also gives a specific olfactory profile.

If white grapes are used along with red, any mixing of the two must be done before fermentation, not when the juice has been made into finished wine.

Jane Anson

Jane Anson was Decanter’s Bordeaux correspondent until 2021 and has lived in the region since 2003. She writes a monthly wine column for Hong Kong’s South China Morning Post, and is the author of Bordeaux Legends: The 1855 First Growth Wines (also published in French as Elixirs). In addition, she has contributed to the Michelin guide to the Wine Regions of France and was the Bordeaux and Southwest France author of The Wine Opus and 1000 Great Wines That Won’t Cost a Fortune. An accredited wine teacher at the Bordeaux École du Vin, Anson holds a masters in publishing from University College London, and a tasting diploma from the Bordeaux faculty of oenology.

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