Rosé

There are four different ways to make rosé, and each produces wine of varying levels of quality.

Vin Gris is produced by pressing red grapes and separating the juice from the skins when they’ve only been able to impart a little colour.

The Abbreviated Red Wine Vinification Method is the most common way of making rosé. The process is the same as that used to make reds, but the juice is removed from contact with the skins earlier, usually after one to three days. Once the skins have been removed from the juice, fermentation continues.

Saignee uses the same vinification method as red wine, but some of the juice is bled off to make the rosé (saignee is the French for bleeding) when it has had enough contact with the skins. The remaining juice is left in contact with the skins and goes on to produce a more concentrated red wine.

Blending simply involves mixing red and white wine. With the exception of Champagne, blending is forbidden in the EU and does not create quality wine.