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.