Rose

The maceration method whereby the grape juice is left in contact with the skins just long enough to give it a slight colour. Unlike red wine, where the maceration lasts throughout the fermentation process, rosé wines are made when the juice is separated from the skin just before it gets too dark. The result can range from a pale pink to a deeper coral shade. This usually takes around two to three days, and in case of lighter colored rosé wines, such as Grenache, the maceration process lasts no more than 24 hours, and many far less.