Two other types of vinification are practised in Alsace: Red wine and rosé wine vinification.
This process is distinguished from that of white wines only by the fact that the grapes are not pressed immediately upon arrival in the cellar. The berries remain in contact with the juice during the alcoholic fermentation in order to extract tannins or to impart colour contained in their skins to the wine. The pressing of the grapes follows.
Rosé wine vinification is simply a variation of this process, with a shorter maceration time.