The colour of rosé comes from the skins of black grape varieties (e.g. grenache, syrah, mourvèdre, cinsault).


There are different methods to produce rosé, more or less extractive:

  1. Direct pressing - only the juice of black grapes is used to make light coloured rosés, without skin contact
  2. Short maceration - juice of black grapes is in contact with grape skins for a short period of time to extract colour and aromas, leading to more coloured and structured rosés
  3. Blending - mixing together white and red wines to create a rosé wine


E.g. Côtes-de-Provence AOP is made by direct pressing, Tavel AOP is made by short maceration, and Champagne rosé AOP can be made by blending.

Note: Blending is usually not allowed to produce rosé in European appellations. Champagne is the famous exception.

Lea Gatinois DipWSET