Rosé wine is made from blue grapes, sometimes in combination with white grapes. The wine gets its color because the skins of the blue grapes stay with the juice (the must) for less than with the preparation of red wine. During the traditional vinification, the grapes are crushed and the skins begin to release their colorant into the juice. Once the winemaker is satisfied with the hue, the grapes are gently pressed and peels and juice separated. The fermentation then continues. The longer the skins and the juice are in contact, the darker the color and the stronger the taste of the rosé. The limited amount of tannin in rosé makes it fresh and light, but can still be drunk with a certain amount of firmness.