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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.
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Gray or pale rosé wine
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The grapes are pressed as soon as they arrive in the cellar. It allows a quicker diffusion of the color in the must.
The juice is left a very short time in contact with the skin. No more than a few hours! That way the must is delicately colored.
Rosé wine is then made in the same way as a white wine, fermentation of the must cleared of solid elements with out any more maceration. The winemaker obtains a gray or pale rosé wine (for Gris de Bourgogne or Rosé de Loire).
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Colored pink wine
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To obtain a colored pink wine the grapes are put in the fermentation tank after having been crushed. The juice quickly enriches itself in alcohol with the temperature going up (in the tank).
At the contact of the solid element the color quickly diffuses. The winemaker chooses the intensity of the color by controlling a sample every hour. When he is satisfied he devattes.
The wine is evacuated in another tank to finish fermenting. The must left in the original tank is evacuated and not used for rosé any more.
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The bleeding
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To obtain an even more intense color, once an hour, during the initial fermentation the winemaker takes out of the tank a certain amount of juice.
When the color is satisfying, the wine making process goes on as for a white wine. Rosé de Provence are obtain by that method.
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Provided are some additional sources
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M$
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