Rosé wines are typically made in one of three ways:
In the maceration method, the base wine is allowed to rest with the skins for some time before the solids are filtered out and the resulting juice goes through the same treatment as normal white wine.
The saignée method, however, filters out some of the juice of a normal red wine undergoing fermentation and uses this to produce rosé wine. Finally, and used much less often, blending involves combining red and white wines together to form a rosé wine.
Irrespective of the winemaking method taken, producers of rosé wine will always use any number of various red wine producing grape varietals, some of the most popular of which are explored below. To learn more about the intricacies of how rosé wines are made, consider this useful quick guide.