There are three major ways to produce rosé wine.

Skin contact
Rosé wine is made in a range of colors, from a pale orange to a vivid near-purple, depending on the grapes, additives and wine making techniques.

The first is used when rosé wine is the primary product. Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two or three days. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The skins contain much of the strongly flavored tannin and other compounds, which leaves the taste more similar to a white wine. The longer that the skins are left in contact with the juice, the more intense the color of the final wine.

Saignée

Rosé wine can be produced as a by-product of red wine fermentation using a technique known as Saignée, or bleeding the vats. When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration is concentrated. The pink juice that is removed can be fermented separately to produce rosé.

Blending

Blending, the simple mixing of red wine to a white to impart color, is uncommon. This method is discouraged in most wine growing regions except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.
Source(s):
http://en.wikipedia.org/wiki/Ros%C3%A9


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