What Is Rosé Wine?
Four wine glasses on a wooden bar, one filled with rosè, another with white wine.
Rosé wine is the blush-hued beauty that falls between white and red wine. It’s fresh, fruity, and perfect for everything from beach days to brunch. But what is rosé wine really—and more importantly, how is rosé wine made?
Well, the answer lies in the variety of winemaking techniques that give rosé wine its signature hue. These methods involve red grapes, sometimes white grapes, and decisions made by the winemaker about how much color and texture they want to extract from the grape skins. Each choice impacts the flavor, aroma, and hue of the final wine.
Why Is Rosé Wine Pink?
There’s no single answer—and that’s the beauty of rosé! The pink color in rosé wine can come from several methods of winemaking. Some of the most common include:
1. Direct Pressing
In this technique, red grapes like Grenache or Pinot Noir are gently pressed. Because the skin contact is minimal, only a small amount of pigment seeps into the juice. The result? A pale, elegant rosé wine that’s light in both color and flavor.
2. Maceration (Skin Contact Method)
This is the most traditional method used to make rosé. After grapes are crushed, the juice is allowed to sit with the skins for a short period—anywhere from a few hours to a couple of days. This method, also known as maceration (from the Latin macerare, meaning “to steep”), allows color and flavor compounds to soak into the juice.
Unlike red wines, where skins remain during fermentation, rosé wines using this method are pressed off the skins before fermentation begins, preserving freshness while achieving that signature rosy tint.
3. Saignée (Bleeding Method)
The French technique saignée (pronounced “sane-yay”) literally means “to bleed.” Winemakers “bleed off” a portion of juice from red wine fermentation early in the process. This process is particularly efficient for winemakers because it simultaneously produces a light rosé while concentrating the tannins and colors of the remaining red wine.
4. Blending Red and White Grapes
Yes, blending red and white wines can make rosé—though it’s rarely used for still wines. This method is primarily used for sparkling rosé, like those made in Champagne. A small amount of red wine is blended with white base wine to create a pink sparkler with added structure and depth.
A Closer Look: How We Make Rosé at bigLITTLE
At bigLITTLE Wines, our Open Road rosé uses a traditional blended approach. Because our winemaking roots are in sparkling wine, we apply some of that philosophy here too. The grapes are harvested and crushed together, using:
66% Pinot Gris – a dry French white
17% Riesling – a semi-dry German white
17% Marechal Foch – a semi-dry French red
This produces a crisp rosé with notes of just ripe strawberry and watermelon Jolly Rancher, beautifully balanced between acidity & sweetness.
Looking to try a bottle? Shop Open Road Rosé and taste the blend yourself.
So, How Is Rosé Wine Made?
Rosé wine is made through one of four main methods: direct pressing, short maceration, saignée, or red-white blending. While the pink color is what first catches your eye, it’s the technique behind it that defines the wine’s body, aroma, and flavor.
Whether your rosé is light and crisp or full-bodied and savory, now you know: that color comes from careful choices made in the vineyard and winery. Each bottle is a balance of science, artistry, and tradition.
Final Sip
Next time someone asks what is rosé wine or how is rosé wine made, you’ll be the expert in the room. And when you open your next bottle of Open Road rosé, you’ll taste the beautiful blend of science and artistry—pink, playful, and perfectly crafted!