WINE COLOURS

Colour is the most evident aspect of wine and follows an evolution during its life, unveiling its different stages. The colour of wine depends on many factors, such as the types of grapes used, the winemaking system, the refinement and ageing.

Also the intensity of colour is important, it can be defined as dark, charged, intense, or on the contrary pale or light. Usually, higher the intensity, richer the aromas and structure of the wine.

Furthermore, another important quality of colour is vividness, closely linked to the acidity of the wine; from this point of view, a wine can be defined as vivid, fresh, clear, or faded, dull.

White wines

White paper

Very young wines, vinified in vats.

Straw yellow

Wines from young to very young, vinified and matured in casks.

Golden yellow

Mature wines or wines of great structure, matured in casks.

Amber yellow

Long ageing wines, straw or oxidised wines.

Rosé wines

Pale pink

The concentration of the colour is directly proportionate to the duration of the maceration on the skins, therefore of the tannins percentage.

Cherry pink

The concentration of the colour is directly proportionate to the duration of the maceration on the skins, therefore of the tannins percentage.

Claret pink

The concentration of the colour is directly proportionate to the duration of the maceration on the skins, therefore of the tannins percentage.

Red wines

Purple red

Very young wines.

Ruby red

Medium structure wines.

Garnet red

Great structure wines.

Orange red

Important wines at their greatest, or old wines.