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Rosé wine is made in the beginning just like red wine, but after the pressing it is treated more like white wine.
The difference lies in the fact that once the grapes have been crushed, the juice is only left in contact with the skins for a short amount of time.
To give you some idea, the normal procedure for making red wine involves leaving the grape juice to macerate on the skins for 2 to 3 weeks.
When making rosé, this process might last between 6 and 48 hours. This means that the skins don’t have much time to colour the wine. The maceration tank is then « bled » to remove this pink must.
There are some very pale rosé wines, while others have a deeper colour, somewhat closer to red. To understand these differences, we need to remember that there are two methods for making rosé wines:
In France, it is strictly prohibited to mix red wine with white wine.
The sole exception to this law concerns Champagne, where small amount of red wine can be added to white wine base in order to create Rosé Champagne.