Rosé wines range in colour from light pink to almost dark red and are known as rosé in France, rosado in Spain and rosato if made in Italy.
Only dark grape varieties are used in the production of rosé wine and is similar to that of making red wine but here the skins of the grapes are left in contact with juice for a much shorter period of time than for the fermentation of red wine. The longer the skins are in contact, the darker the wine, but will also vary depending on the grape type used. Commonly these are grenache, syrah, tempranillo, cabernet sauvignon and zinfandel, though there are many others.
Other than the fermentation process described, there are two other ways to produce rosé.
The sainée (san-yay) method, is where when making a red wine, the juice that may be just a few hours in touch with skins, is taken from the fementation vessel and put into a new vessel to make rosé.
The third method, though almost unheard of when making still rosé is to blend white wine with a little red.