Rosé is not a blend between red and white — it is its own category with its own technique. Almost all still rosé is made from dark grapes where the juice gets limited skin contact.
Direct pressing
The grapes are pressed immediately without delay. Only the lightly pink juice released early in pressing is used. This gives the palest, most elegant rosé (typical of Provence).
Short maceration (saignée)
Crushed dark grapes macerate for 4–24 hours in a cold tank. The juice (the 'bled-off' portion) is drained and ferments separately. This gives a slightly deeper colour and more fruit. Saignée (bleeding) is sometimes used to concentrate a red wine by removing some juice — the rosé is then a by-product.
The exception: Rosé Champagne
In Champagne it is permitted to blend a small amount of still red wine (Pinot Noir or Pinot Meunier) with white wine before the second fermentation — the only EU-approved exception for still rosé.
Blending finished red and white wine is forbidden for all other still rosé wines in the EU.