Rosé wine is also made using red grapes or a mixture of red and white grapes. The best grape ‘must’ is that which the grape releases as a result of its own weight. This ‘must’ is known as ‘tear must’. The ‘tear must’ is always a white colour; the wine acquires its rosé colouring from the grape skin prior to fermentation.

In order to obtain this wine, it is necessary to allow the ‘must’ and the ‘hollejo’ (first residual grape extracts) to stew for a few hours. Afterwards, the ‘must’ is drained and then moved to another deposit to allow it to ferment in what is considered to be its virgin state ie. fermenting the ‘must’ without the ‘hollejo’.

As far as colour is concerned, the youngest rosé will boast raspberry tones, and over the months it will turn strawberry pink, red currant, orange pink, orange and also a silvery yellowy orange.