• used to describe a rosé wine that has a dark pink colour
  • used to describe the process of pressing grapes lightly and not using this lightest-coloured juice, allowing it to run off, and then pressing the fruit again and collecting the darker-coloured juice. The higher skin-to-grape juice ratio results in a darker and more full-flavoured wine. This is sometimes used to produce darker-coloured red wines from grape varieties that normally produce lighter-coloured red wines, e.g. Pinot Noir.