Rosé has long transcended its seasonal reputation. From Provence to Champagne, Westgarth Wines wine specialist Maurizio Broggi explores the remarkable diversity of rosé styles – and the essential bottles that should be on every connoisseur’s radar.

Once dismissed as a seasonal sip, rosé has ascended to become one of the most dynamic and expressive categories in wine. With styles ranging from pale and delicate to dark and full-bodied, rosé is now crafted in virtually every wine region around the globe – and increasingly, with intent and ambition.

At the heart of rosé lies a delicate balancing act: managing color, freshness, and structure. A winemaker’s choice of grape variety and vinification method dramatically shapes the final style. There are three primary techniques used to produce rosé:

Direct pressing

Black grapes are pressed immediately with minimal skin contact, producing the lightest-colored rosés (e.g., Provence). Gentle pressing and protection from oxygen during winemaking help preserve delicate aromas and a light body.

Short maceration

Grapes undergo brief skin contact (from a few hours to a few days) before pressing. This method produces rosés with deeper color, more pronounced flavors, and a fuller body. It is typically used in Tavel and in traditional Spanish and Italian rosé styles.

A variant of this method is the 'saignée' technique, in which rosé is produced as a by-product of red wine fermentation by 'bleeding' off a portion of juice after brief skin contact. This yields a deeper, more robust rosé while concentrating the remaining red wine.

Blending 

A small amount of red wine is blended with white wine to produce a rosé. This method allows for precise control of color; however, it is not permitted in most European wine regions – except for sparkling wines such as Champagne, where it is typically the primary method used to produce rosé Champagne.

Rosé wines are made from a wide range of black grape varieties, with the choice depending on regional traditions and the desired style.

Ideally, black grapes for rosé production should have moderate to low tannin levels, good acidity, and vibrant fruit aromas – qualities that contribute to fresh, balanced wines with delicate structure and bright fruit character. Thin to medium grape skins are preferred, as they allow for gentle color extraction during short maceration.

In Provence, Grenache and Cinsault dominate, producing pale, dry rosés with red fruit and herbal notes. Tavel produces fuller styles from Grenache, whereas Bandol focuses on Mourvèdre. In Spain, Tempranillo and Garnacha are commonly used, whereas Italian rosés are often made from Montepulciano, Negroamaro, and Sangiovese. In New World regions, rosés can be crafted from nearly any black cultivar, including Pinot Noir, Cabernet Sauvignon, and Syrah — each imparting its own distinct character.

Provence Rosé

The world’s benchmark for rosé – pale, dry, and subtly herbal. Prestige cuvées like Château d’Esclans Garrus, Muse de Miraval, and Domaines Ott Étoile have elevated Provence rosé into the luxury tier.

Tavel

A historic Rhône appellation producing exclusively rosé, Tavel wines are darker, weightier, and built for food, with standout producers including Domaine l’Anglore and Domaine de la Mordorée.

Bandol

Once famous for its bold reds, Bandol is now revered for age-worthy rosés led by Domaine Tempier, Château de Pibarnon, and Château Pradeaux – robust, savory wines with unmistakable garrigue notes.

Languedoc & Loire Valley

From Languedoc comes one of rosé’s most luxurious bottlings: Clos du Temple by Gérard Bertrand. Meanwhile, the Loire’s Rosé de Loire, Rosé d’Anjou, and Cabernet d’Anjou offer light, charming everyday options.

Spain’s Rosado tradition

While many Spanish producers now mimic the Provençal style, traditional rosados remain distinct. Viña Tondonia Gran Reserva Rosado by López de Heredia is a standout – oak-aged, savory, and built to age.

Italy’s Cerasuolo d’Abruzzo

Structured, cherry-hued, and intensely flavored, Cerasuolo is Italy’s rosé star. Valentini and Emidio Pepe produce age-worthy examples that blur the line between rosé and red.

Traditional method sparkling rosé represents another facet of rosé's rising popularity, with Champagne setting the global standard. These wines are prized for their approachability, finesse, and gastronomic character.

The finest examples exhibit Burgundy-like vinosity, remarkable depth, and long aging potential – as exemplified by top cuvées such as Cristal Rosé, Dom Pérignon Rosé, Krug Rosé, Dom Ruinart Rosé, Laurent-Perrier Alexandra Rosé, Billecart-Salmon Cuvée Elisabeth Salmon Rosé, Taittinger Comtes de Champagne Brut Rosé, and Bollinger La Grande Année Rosé, among others.

No longer just a refreshing summer pour, rosé has evolved into a serious category for collectors, offering a kaleidoscope of styles – many with surprising longevity and complexity. Whether still or sparkling, the world’s finest rosés now deserve pride of place in any cellar.

Want to read more? Take a look at some of our other blogs:

• • Six summer pairing ideas
  • The secrets of Champagne Ruinart
  • Champagne styles at a glance