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A rosé is a type of wine that incorporates some of the colour from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink colour can range from a pale "onion-skin" orange to a vivid near-purple, depending on the varietals used and winemaking techniques.
There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines are made from a wide variety of grapes and can be found all around the globe. When rosé wine is the primary product, it is produced with the skin contact method.
Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two to twenty hours. The must is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The longer that the skins are left in contact with the juice, the more intense the colour of the final wine.
