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The colour of red wines is derived from the pigments found in the grape skins, the flesh of the grape does not affect the colour of red wines. The colour of the wine depends upon the method of vinification and the time the must is in contact with the skins.

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White wines are generally made from white grapes that are crushed and pressed to extract the juice from the flesh. Thereafter the juice is allowed to ferment naturally, the yeasts consume the sugars within the juice and the by products are alcohol and also

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Rosé wine can be produced as a by product of red wine fermentation using various techniques. One of the most popular methods of rosé wine making is the Saignee method or bleeding the vats. This is where at an early stage of the red wine

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