How Is Rosé Wine Made? Debunking the Myths Behind Its Production
Pink grapes? A blend of red and white wine? Not so fast!
With its delicate colour and refreshing character, rosé may seem simple to make. But from grape to bottle, several decisions shape the final wine.
Which grape varieties should be used? When should they be harvested? Should they reach the same level of ripeness as grapes destined for red wine? And most importantly, how do you make a rosé?
Contrary to popular belief, there is no special “pink grape” for rosé. Nor is it necessarily made by blending red and white wine. The secret lies primarily in how the grapes are handled during winemaking.
If you've read our article [The 10 Steps of Winemaking], you're already familiar with the main stages of turning grapes into wine. Rosé follows some of the same steps, but with its own particularities.
To show you exactly how it works, we're also sharing the story of how 150 pounds of grapes left in the vineyard led to our very first experimental rosé at Hemmingford Winery.
Let's take you behind the scenes of winemaking.
Is Rosé Made from Pink Grapes?
Let's start with a persistent myth: no, there is no specially designated “pink grape” used to make rosé.
Most rosé wines are made from red grapes. Their skins contain pigments that give the wine its colour, while the juice of most red grape varieties is relatively pale.
The winemaker can influence the wine's colour and style by controlling how the grapes are processed and how long the juice remains in contact with the skins.
Same grape, different approach, different result.
Which Grape Varieties Are Used to Make Rosé?
There is no single grape variety reserved exclusively for rosé. Many red grape varieties can produce beautiful rosés, depending on their characteristics, ripeness and the style the winemaker wants to achieve.
Grape Variety | Typical Rosé Profile | Key Characteristics |
Grenache | Strawberry, raspberry, melon | A classic rosé grape |
Syrah | Red berries, citrus, spices | Aromatic and fruit-forward |
Gamay | Strawberry, raspberry, floral notes | Fruity, fresh and approachable |
Pinot noir | Strawberry, cherry, citrus | Elegant and lively |
Merlot | Ripe red fruit, melon | Round and fruit-forward |
Cabernet franc | Strawberry, raspberry, redcurrant | Fresh, fruity and well suited to cool climates |
Rosé can be made from a single grape variety or from a blend of several varieties. Grenache, Syrah and Gamay feature prominently in many well-known rosé styles, while Pinot Noir, Merlot and Cabernet Franc can also produce excellent results.
Blending allows winemakers to combine the characteristics of different grape varieties, while a single-varietal rosé highlights the character of one particular grape.
Ultimately, the grape variety is only part of the equation. Ripeness, harvest timing and winemaking techniques all help shape the final wine.
Do Rosé Grapes Need to Reach the Same Ripeness as Red Wine Grapes?
Not necessarily.
For rosé, winemakers may aim for greater freshness and acidity. Harvest timing can therefore vary depending on the desired style.
But that doesn't mean an entire grape variety must be harvested before reaching full ripeness.
In the Vineyard, Every Bunch Has Its Own Rhythm
At our vineyard, Cabernet Franc reaches full ripeness every year. However, not every bunch ripens at exactly the same pace. Some clusters, particularly smaller secondary bunches growing higher up on the vines, may be less ripe at harvest time.
And that's precisely what gave us an idea.
Our Rosé Began with 150 Pounds of Grapes Left in the Vineyard
In 2025, Dominique asked Benoit to add a rosé to our lineup.
The problem? Harvest was over, and the grapes picked for our red wines were already in tanks, well into the winemaking process.
But Dominique had noticed that some grapes were still hanging in the vineyard. Some hadn't been ripe enough at harvest, while others had simply been missed during picking.
So she got to work.
She harvested approximately 150 pounds of grapes from four varieties: 45% Merlot, 45% Pinot Noir, 5% Cabernet Franc and 5% Riesling. The grapes were placed in a tank and fermented.
The result?
Approximately 36 bottles of rosé.
A tiny batch that came about almost by chance.
And the experiment was a success. Fruity and fresh, it offered aromas of strawberry, rhubarb and cotton candy, supported by gentle acidity and a delicate finish.
The experience inspired us to take things a step further: a new rosé will be making its debut next spring, available exclusively at our vineyard boutique!
Can You Make Rosé by Blending Red and White Wine?
Yes, in certain cases.
Although it isn't the most common method, some regions and appellations permit blending red and white wines to produce certain styles of rosé.
However, most rosés are made directly from red grapes using specific winemaking techniques.
Rosé isn't simply a blend of red and white wine. Its style is shaped by how the grapes are processed.
So, how does that work in practice?
Saignée or Direct Pressing: How Is Rosé Made?
Two methods are commonly used to make rosé: the saignée method and direct pressing. Both can produce beautiful rosés, but they differ in how the juice is extracted and how the winemaker approaches the process.
The Saignée Method
Imagine a tank filled with red grapes.
The grapes begin macerating in their juice. During this time, the skins release pigments responsible for the wine's color, along with aromas and other compounds.
The longer the juice remains in contact with the skins, the more color it generally extracts. For rosé, this contact is typically much shorter than for red wine, allowing the winemaker to influence the color intensity and aromatic profile.
After a period of maceration, the winemaker draws off a portion of the colored juice. This is called saignée, a French term meaning “bleeding.”
The juice is then fermented separately to produce rosé, while the remaining grapes can continue fermenting to make red wine.
Depending on the grape variety, its ripeness and the winemaking choices, the resulting rosé can range from very pale pink to peach, salmon or deeper shades of pink.
A deeper color doesn't automatically mean a sweeter or more powerful wine. Color is just one characteristic of rosé, shaped by the grapes and the winemaking process.
Direct Pressing
Direct pressing follows a different approach.
The red grapes are pressed soon after arriving at the winery, limiting the time the juice spends in contact with the skins. The extracted juice is then fermented separately, generally under conditions similar to those used for white wine.
This method is widely used to produce fresh, delicate rosés, including those made from varieties such as Pinot Noir and Grenache.
Contrary to a common misconception, direct pressing does not require red-fleshed grapes. Most red grape varieties have pale juice, and their color comes primarily from the skins. Red-fleshed varieties, known as teinturier grapes, are relatively uncommon and are not a prerequisite for this method.
Two Methods, Different Approaches
So, which method should you choose?
There is no universal answer. The choice depends on grape variety, ripeness, vintage and the desired style. Both methods allow winemakers to adapt their approach to the grapes available and the wine they want to create.
The goal remains the same: to make the most of the grapes you have to work with.
Making Rosé in Québec: Working with Each Vintage
In Québec, every growing season brings its own challenges and surprises.
Weather, the length of the growing season and conditions at harvest all influence the grapes that arrive at the winery. Even within the same vineyard block, grapes don't all ripen at the same pace.
The winemaker's job is therefore to observe, taste, measure and decide.
When should the grapes be harvested? Which varieties should be used? Which method is best?
There isn't always just one right answer.
And perhaps that's what makes winemaking so fascinating: you don't always follow a recipe. You adapt to what the vineyard gives you.
Rosé: Much More Than a Pretty Color
Rosé is neither a wine made from pink grapes nor necessarily a blend of red and white wine.
It requires its own set of decisions: grape variety, ripeness, harvest timing and winemaking method.
Our small experiment in 2025 is a perfect example.
150 pounds of grapes.
36 bottles.
And the beginning of a new wine.
Sometimes, a small experiment can become the start of an entirely new cuvée.
See you next spring to discover our rosé!
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