Most grape juice whether red grapes or white is clear when extracted from the grape. In the production of red wine the juice is left in contact with the grape skins which in time gives the finished wine its red colour, this process is known as maceration. The juice is then fermented into wine. Whereas in the making of rosé wine the skin contact is kept to a minimum, up to one day resulting in the pale pink colour we know so well. The different shades of pink is a result of the time the grape skins are left in contact with the juice. The true home of rosé is Provence in the South of France where it has been made for centuries. Rosé wines are also famously made in Italy called (rosato) and in Spain where it’s called (rosado).