Wine growers today are attempting to save rosé wine from its less than glowing reputation. It is seen to be the archetype of a treacherous wine that inflicts stomach aches, migraines, and digestive problems, while seeming fresh and enjoyable.
Rosé wine is a victim of its color. Made from black grapes, the fruit's skin gives the right color according to the method used.

 There are two different methods for producing rosé wine:

- The directly pressed rosé is obtained by rapidly separating the juice and the skins. This gives a pale color, and the wine can rarely be kept more than a year. It has a light taste since many of the flavors found in the skin are lost.

- The noble method rectifies this problem by keeping the skins during the fermentation stage. The wine is then racked: this is what is called bleeding. The disadvantage is that the color becomes too red if bleeding is not closely monitored. These rosés have are longer in the mouth and can be kept for five or six years.

Producing good rosé requires as much care as for good red or white wines.