Clarete Method
Clarete Wine Method: The Historic Rosé-Red Hybrid
Clarete is a traditional Spanish winemaking style that blends red and white grapes, resulting in a wine that sits between a light red and a deep rosé. Unlike modern rosé wines, which are made by lightly pressing red grapes, Clarete is made by fermenting red and white grapes together, creating a unique balance of freshness, fruitiness, and structure.
How Clarete is Made
Blending of Grapes – Both red and white grapes (often Tempranillo, Garnacha, Viura, and Malvasía) are harvested together.
Co-Fermentation – The grapes are fermented together, allowing red skins to impart color while white grapes add freshness and aromatics.
Maceration – Depending on the producer, maceration can be short (for a lighter, rosé-like style) or longer (for a richer, light-red style).
Aging (Optional) – Some Claretes are aged in oak, adding depth and complexity.
Origins & Traditional Use
Clarete has deep roots in Spain, especially in:
Ribera del Duero & Cigales – Historic regions where Clarete has been produced for centuries.
Rioja – Some traditional wineries still use Clarete-style winemaking.
Portugal & France (Similar Styles) – Portuguese Palhete and French Vin de Soif have similar co-fermentation approaches
Characteristics of Clarete Wines
Deeper Color than Rosé – Due to red grape skins but lighter than a full red wine.
Freshness & Acidity from White Grapes – Adds vibrancy and aromatic lift.
Soft Tannins & Juicy Texture – Lighter than a traditional red but with more body than rosé.
Complex Aromas & Flavors – Red berries, citrus, floral notes, and sometimes a touch of spice.
Clarete is not a simple red-white blend; it’s a unique co-fermented style that expresses terroir and tradition.
