Rosé wine can come in a great variety of shades from the deep, almost light red styles popular in Bordeaux (clairette), to the oil de perdrix examples that are little deeper than boldly-coloured white wines. The main methods of production are: a bleeding of pale-coloured juice from a vat of newly-crushed red fruit intended for red wine production; a light maceration of red fruit from which the juice is removed once the desired colour has been attained; a blending of red wine into white wine. This latter process is most common in Champagne.
