Rosé wine is a light red wine made from red grapes. After the grapes are separated from the stems and pressed, the light must with the grape skins is produced. The so-called mash is pressed off after a few hours and fermented. Since the colorants are located in the grape skins, they give off little color due to the short contact. This results in a light rosé wine with little color and tannins. If the process of maceration takes too long, the wine gets too much colour and loses its elegance.
There are two different methods of making rosé wine: In the first method, the red grapes are crushed immediately after delivery. This starts the fermentation and the dye dissolves. Subsequently, the mash is pressed and the must is fermented at low temperatures. In the case of production according to the saignée principle (bleeding out), the winemaker allows the mash to draw briefly and, as soon as the desired shade has been achieved, allows part of the must to drain from the fermentation vat. The remaining mash, which contains many skins and little juice, is fermented through and produces wines rich in colour and extract.
Rosé wine is very popular due to its freshness, especially in summer, but is also suitable all year round as an aperitif or as an accompaniment to light meals, Asian cuisine or salmon.