Rosé wine-making bears more resemblance to white wine-making than to red wine-making. The only difference is that after crushing, the liquid is left on the skins in order to extract some of the colour. The length of the maceration period depends on the depth of colour of the skins, and the colour that the winemaker is trying to achieve. It may be anything from a few hours to a couple of days.
After this short maceration, the liquid is separated from the skins and undergoes the same process of wine-making as for white wines, though this very rarely involved barrel fermentation or maturation, or less stirring.