Rose wine

Rosé wine is a versatile, refreshing wine that sits between red and white wine, both in flavor and color. It gets its delicate pink hue from limited contact with grape skins during fermentation.

1️⃣ Maceration Method (Most Common)

• Red grapes (like Grenache, Syrah, or Pinot Noir) are crushed, and the skins remain in contact with the juice for a few hours to a couple of days before removal.

• This brief skin contact gives Rosé its pink color and light tannins.

2️⃣ Saignée Method (French for “Bleeding”)

• Some juice is "bled off" from red wine production to create a more concentrated red wine, and the removed juice is used to make Rosé.

• Produces bolder, deeper Rosés.

3️⃣ Blending Method (Less Common)

• A small amount of red wine is added to white wine to create Rosé.

• This is mainly used for Rosé Champagne, but rarely for still Rosé wines