Pink wine is produced by aging grapes from 12 months to 3 years. Dark grape varieties such as Pinot Noir, Garancha, Carignan, Tempranillo, and Saperavi, which are harvested early, do not lose their rich fruit aroma and retain their acidity and freshness. There are three different methods for producing pink wine:
- Direct pressing: In this method, light fruits with dark skins are pressed, and the juice is quickly separated from them. The resulting beverage is colored in a delicate pink tone and acquires a fruity and floral aroma.
- Skin infusion: To create a rosé wine with a richer flavor and brighter hue, dark grapes are infused with the skins, as in the production of red wine, but are aged for 3 or 4 hours rather than for a week. This preserves freshness and reduces the cost.
- Saignée: Elite pink wines are less frequently made by the saignee method, in which the fruit is burst on its own without being pressed. Rosé made this way is prized for its elegant and refreshing hues of fruit and flowers.