three methods. 1) skin contact - when rose is the primary product, skin left in contact w a fraction of the time for red wine. 2) french bleeding - where a darker red wine is the primary product, some of the must is pressed out (the rose) and the resulting maceration produces a more conc red colored wine. 3) blending of white and red wine - looked down upon

A rosé ([ʁoze]) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method.

To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color.