Like red wine, rosé takes its colour from the skins of red grapes. Intensity of colour will vary, depending on the grape varieties used and the length of time the skins remain in contact with the juice. This duration varies from less than an hour to as long as several days or more. Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two or three days.
The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The skins contain much of the strongly flavored tannins and other compounds, thereby leaving the taste more similar to a white wine. The longer the skins are left in contact with the juice, the more intense the colour of the final wine.
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