Rosé

Rosé is most commonly made using three methods, all of which use red grapes. The first involves crushing red grapes and leaving them on their skins for a very short time. The second is called Saignée Rosé and involves bleeding off freshly made red wine before it develops too much colour and the third method is by blending white and red wine together to achieve that peachy bronze colour and floral, fruity flavour. Check out these blushing beauties…