Rosé wine is generally made in one of two ways. The first one involves allowing the juice of red wine grapes to stay in contact with their skins to leech colour during the wine making process for a sufficient period of time. This skin contact method means black skinned grapes are lightly crushed and the skins remain in contact with the juice for 1-3 days. The must is then pressed and the skins discarded.
The other process is to use the Saignée method (French for Bleed) where excess grape juice is drained away from a wine in process and the juice is then turned into Rosé which means it is essentially a by product than the grapes being specifically grown to produce this wine. While some wineries produce good quality rosé using the saignée method, François Millo, president of the Provence Wine Council (CIVP) said in 2012 that saignée method rosés are “not true rosés" because the bleeding process (which is not pressed with the must) is more of an 'after-thought'. Milo said that "People who make saignée rosé are opportunists. In their mind they are making red wine – the rosé just happens to be a by-product.The saignée method is a bad way of making rosé. The wine is more of an afterthought, very few people in Provence use it. 85% of the wine we produce in Provence is rosé, so it’s at the top of our priority list – our grapes are grown for rosé and our harvest is done for rosé.”
An example of a popular Rosé wine is from the Provence region of South East France. The Cotes de Provence AOC between Nice and Marseille uses predominantly the Grenache grape (at least 60% of the blend) with Syrah, Cinsault, Mourvedre, Tibouren, Carignan and Cabernet Sauvignon also employed.