Saignée vs Direct Press vs Blending: 3 Ways to Make Rosé at Home

Rosé is having a moment—and home winemakers want in on the action. But how exactly do you make pink wine? Here are three distinct methods, each producing different results.

Method 1: Saignée (The Bleed-Off)

Saignée (French for “bleeding”) involves draining juice from red wine must after brief skin contact. This simultaneously makes rosé and concentrates the remaining red wine.

Process:

1. Crush red grapes normally
2. Allow 6-24 hours of skin contact
3. Drain off 10-20% of the juice (this becomes rosé)
4. Ferment drained juice as white wine (cool, clean)
5. Continue with remaining must for red wine

Character: Saignée rosés tend to be deeper in color and more vinous than other methods. They often show more structure and red wine character.

Pros: Two wines from one batch. The red wine is concentrated by the volume removed.

Cons: Rosé character depends on red wine timing. Cannot make just rosé—always produces both.

Method 2: Direct Press (The Provence Method)

This is how most premium rosé is made, particularly in Provence. Red grapes are pressed immediately with minimal skin contact.

Process:

1. Harvest red grapes
2. Press immediately or after very brief maceration (0-4 hours)
3. Settle juice overnight (cold)
4. Rack off sediment
5. Ferment cool like white wine

Character: Pale pink color, delicate fruit, high acidity, refreshing character. This is the “barely pink” Provençal style.

Pros: Full control over rosé production. Can produce very delicate, food-friendly wines.

Cons: Requires dedicated grapes just for rosé. No concentrated red wine byproduct.

Method 3: Blending (The Easy Way)

Technically the simplest method: blend finished red and white wine to achieve desired color.

Process:

1. Make red and white wines separately
2. Blend small amounts of red into white until desired color is reached
3. Typically 5-15% red wine achieves pink color

Character: Varies based on component wines. Can taste more like a mixture than a unified wine.

Pros: No special equipment or timing required. Can adjust color precisely.

Cons: Illegal for Champagne rosé production (elsewhere, it is fine). May taste disjointed. Purists frown upon it.

Which Method for Home Winemakers?

Saignée makes sense if you are already making red wine and want a bonus rosé.

Direct press is best if rosé is your primary goal and you have appropriate grapes.

Blending is easiest if you already have red and white wine available.

Fermentation Considerations

Regardless of method:

• Ferment cold (55-60°F) to preserve aromatics
• Use neutral yeast that does not compete with fruit
• Protect from oxidation—rosé is as vulnerable as white wine
• Drink young—most rosé does not benefit from aging