THE COLORS OF WINE

Color is the most evident aspect of wine and follows an evolution that accompanies its life, marking its various stages. The color of the wine depends on many factors, such as the types of vines used, the winemaking system, the refinement and aging.

Not only the shade, but also the intensity of color is important, it can be defined dark, charged, intense, or on the contrary pale, light. Usually, the higher the intensity, the richer the aromas and structure of the wine.

Finally, another important quality of color 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

Greenish yellow

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 oxidized wines.

Rosé wines

Soft pink

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

Cherry pink

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

Dark pink

The concentration of the color 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-bodied wines.

Garnet red

Wines of great structure.

Orange red

Important wines at the their greatest, or old wines.