The concept: transforming grapes into wine by fermenting their sugars into alcohol. Transferring some of the pigments from the grape skin into the juice, either by a short maceration process or by pressing. Fermenting the juice with the yeasts naturally present on the grape skin, or by adding yeast. There are two ways to make rosés: the saignée method, which uses the same first steps that are used for red wines, or the pressing method, which is closer to the steps of white wine production. In this case, the red grapes naturally release more pigments during pressing.
1
Saignée Method - De-stemming: separating the grapes from the stems and stalks
 
De-stemming separates the grapes from the stems and stalks, which otherwise would impart highly unpleasant grassy flavors to the wine as well as overly bitter tannins.
2
Crushing: splitting the grape skins
 
Crushing splits the grape skins to facilitate the fermentation process and ensure that the pigments from the skin transfer into the juice, as the pulp itself is colorless.
3
Placing the must in the vat for short maceration
 
This step is essentially the same process used to ferment a traditional red wine. However, after only a few hours, the juice has acquired the pigments and has begun to absorb tannins. The solid matter is then separated from the juice and the fermentation continues as it would for a white wine, without further skin contact. The rosé will be more rich and powerful than a white wine, but much less tannic than a red wine.
4
Primary fermentation
 
In this step the juice is fermented in an open-air environment. The transformation of sugar into alcohol happens less quickly than for reds, as it must be conducted at low temperatures (18°C or 64°F), in order to continue to release the grapes’ subtle aromas. Adding sulfur dioxide before fermentation ensures that no bacterial infections occur. However, winemakers are now using less and less sulfur dioxide, as the quality and health of the harvested grapes has improved. For the most powerful white wines, fermentation takes place directly in the barrels.
5
Malolactic fermentation
 
Malolactic fermentation, which is effectuated by lactic bacteria, often occurs spontaneously. It transforms the harsher malic acid into lactic acid, which is smoother and rounder. This transformation increases the suppleness of the wine suppler and reduces its aggressiveness. It also stabilizes the wine, as lactic acid is less reactive than malic acid. Malolactic fermentation is not always used for rosés, and especially not in southern areas where the grapes are naturally less acidic.
6
Blending
 
Blending is a magical process performed by the winegrower and winemakers, which involves combining different batches of wine to obtain the optimum end product. The goal is to increase the wine’s complexity and enrich its aromas by using wines made from different varieties. The blends are different for each vintage. Ideally, by blending the winemaker is able to conjure up a wine that is greater than the sum of its parts.
7
Maturation
 
Maturation is an important step in which the elements of a wine combine to make the wine richer, more approachable and sometimes better suited for aging. The process can take place in a vat if the wines will be consumed young, or in barrels to accentuate the wine’s aromas and improve its future bottle aging. This step also helps clarify the wine by eliminating deposits and lees.
8
Bottling
 
After maturation, the wine is filtered, then bottled under extremely rigorous sanitary conditions. The corking process must also be very hygienic in order to avoid the contamination that leads to corked wine.
1
Pressing method - De-stemming: separating the grapes from the stems and stalks.
 
De-stemming separates the grapes from the stems and stalks, which otherwise would impart highly unpleasant grassy flavors to the wine as well as overly bitter tannins.
2
Crushing: splitting the grape skins.
 
Crushing splits the grape skins to facilitate the fermentation process and ensure that the pigments from the skin transfer into the juice, as the pulp itself is colorless.
3
(optional) Skin contact: freeing the primary aromas
 
This technique, which is used with increasing regularity, keeps the skin in contact with the juice to facilitate the natural reaction that release the aromas into the fruit. Lasting several hours, this step requires low temperatures and an anaerobic environment so as not to distort the aromas of the grapes.
4
Pressing: gently separating the skins from the grape pulp
 
This process must be conducted very carefully so as not to extract the vegetal essences of the seeds and preserve the fruitiness of the juice. Overly powerful pressing will also impart a rosy color to the juice. For rosés, this process results in a very light pink color as red varieties are used. However, the lighter the pressing, the more delicate and subtly fragranced the wine will be.
5
Settling: natural process to precipitate the vegetal residue in the must.
 
Settling takes place before fermentation and allows particles suspended in the juice, including plant matter and small pieces of skin to fall to the bottom of the vat. The grape juice is thus partially clarified, and the largest specks of undesirable matter are removed.
6
Primary fermentation
 
In this step the juice is fermented in an open-air environment. The transformation of sugar into alcohol happens less quickly than for reds, as it must be conducted at low temperatures (18°C or 64°F), in order to continue to release the grapes’ subtle aromas. Adding sulfur dioxide before fermentation ensures that no bacterial infections occur. However, winemakers are now using less and less sulfur dioxide, as the quality and health of the harvested grapes has improved. For the most powerful white wines, fermentation takes place directly in the barrels.
7
Malolactic fermentation
 
Malolactic fermentation, which is effectuated by lactic bacteria, often occurs spontaneously. It transforms the harsher malic acid into lactic acid, which is smoother and rounder. This transformation increases the suppleness of the wine suppler and reduces its aggressiveness. It also stabilizes the wine, as lactic acid is less reactive than malic acid. Malolactic fermentation is not always used for rosés, and especially not in southern areas where the grapes are naturally less acidic.
8
Blending
 
Blending is a magical process performed by the winegrower and winemakers, which involves combining different batches of wine to obtain the optimum end product. The goal is to increase the wine’s complexity and enrich its aromas by using wines made from different varieties. The blends are different for each vintage. Ideally, by blending the winemaker is able to conjure up a wine that is greater than the sum of its parts.
9
Maturation
 
Maturation is an important step in which the elements of a wine combine to make the wine richer, more approachable and sometimes better suited for aging. The process can take place in a vat if the wines will be consumed young, or in barrels to accentuate the wine’s aromas and improve its future bottle aging. This step also helps clarify the wine by eliminating deposits and lees.
10
Bottling
 
After maturation, the wine is filtered, then bottled under extremely rigorous sanitary conditions. The corking process must also be very hygienic in order to avoid the contamination that leads to corked wine.

Wine production
Red wine
White wine
Rosé
Sparkling wine

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