How rosé wine is made

There are four different methods of making that delicious pink stuff we all like to enjoy in the summer:

Saignee (bleeding)

This method is believed to produce the best quality rosés. The grapes are stacked in the tank and the weight causes the grapes to be crushed. The juice is left in contact with the skin for a short time and therefore produces a pale rosé.

Limited maceration

This is the most common method and involves the skins being left in contact with the juice until the desired colour is achieved, the juice is then transferred to a separate tank to finish fermenting. The maceration time is influenced by the grape type, for example grapes like Grenache are usually left for 8-12 hours but for darker skinned grapes like Cabernet Sauvignon the time is shorter.


Run-off is the process of removing juice from the tank of a fermenting red. This process results in a darker, more intense wine.

Have a look at our wine expert video on Rosé for more info.


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