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Contrary to widespread belief, rosé wine is not made by blending red and white wines together - a method only allowed in Champagne. Rather, there are different ways that winemakers can just extract a little colour from the skins of red grapes. The most common method is to leave the juice in contact with the skins for a very short period before pressing. The Saignée method (French for bleeding) produces rosé as a by-product from bleeding off a little juice to concentrate a red wine.
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