How Rosé is Made

Summer is here—and that means warm weather, outdoor fun, and cold drinks! If you love wine as much as us, you know that nothing goes better together than warm weather and pink wine! Just in time for the summer season, we're re-launching our exclusive Rosé Summer program to help you cool down and enjoy your summer fun in style.

French for "pink," the name Rosé is derived from its hue. In Spanish it's "rosado". In Italian, "rosato". The level of pink color comes from the winemaking process and the amount of time the juice spends fermenting on the grape skins. More time on the skins means more pink color in the wine!

There are three key winemaking methods for making everyone's favorite summer wine, and these can also play a role in the wine's shade of pink.

1. Saignée: During the process of making red wine, some of the juice is separated and placed into a new container which will be made into Rosé. This method isn't commonly used for making Rosé, but wine region in Northern California tend to produce Rosé using this technique.

2. Blending: Used most commonly in France, this method is simply adding red wine to white wine to create that pink hue and bright palate we have all come to love.

3. Maceration: The juice from grapes are left to soak with the skins for a period of time. A wine producer can leave them in for any length of time to reach the desired color. The longer the juice marinades in the skin, the deeper the pink. When the desired color is reached, the juice is put into a new container to ferment.

Ready to stock up on the perfect selection of refreshing Rosé wines to enjoy this summer? Sign up for our Rosé Summer program and you'll receive 3 shipments over the summer each containing 6 delicious bottles of Rosé (the first one includes a Magnum!) to enjoy all summer long.

Sign up now!