Vin gris

Vin gris (French: [vɛ̃ gʁi]) is a variant of rosé wine made from red grapes, in particular Pinot noir and Pinot gris.^[1][2] Pinot noir is a black grape, but can also be used to make rosé or white wine. When the grapes are brought to the winery and crushed, the juice is run off and removed from contact with the skin, leaving the color and flavor compounds from the skin behind. The juice is then typically fermented in stainless steel tanks before being bottled shortly after, without any aging in oak barrels.

Producing a small volume of vin gris (or rosé) can also be used as a technique to improve Pinot noir. Removing some clear juice increases the concentration of colors and flavor compounds from the skins in the remaining juice intended for making red wine; the resulting rosé is known as a saignée (bled).