grapes range from a copper yellow to light pink. It typically has a crisp fruity flavour which allows for a versatile food pairing. Sauvignon gris : used to make rosé from Sauvignon blanc, it has a superior richness in sugar and heavier aromas. It is particularly well suited to the production of sweet wines Grenache Gris : this is the rosé form of Grenache. It is used in the amber versions of Grenache from Rivesaltes AOC, a natural sweet wine white with a darker colour from oxidation. Components of the grape and the must The stalk The stalk (or rafle) is the herbaceous branch that bears the grapes. It consists of about 80% water, soluble minerals (nearly 3% with half of potassium) and polyphenols. The polyphenols are mainly tannins and are responsible for the bitter taste and the sensation of astringency. In the production of a white wine, the stalk does not contain any useful part: its moisture can cause dilution and the presence of tannins is not desirable in the wine. This is why it is quickly isolated from the rest of the harvest, either by shaking or by pressing. The grape berry The grape berry is made of skin, flesh (or pulp), and seeds. The seeds are hard and are 2 to 5% by weight of the berry. The seeds contain 25-45% water, 34-36% carbohydrates, 13-20% fat (the grape seed oil), 4-6% tannins, 4-6.5% protein, 2-4% minerals, and 1% fatty acids. Their contribution in white wine is zero since they are removed in the pressing, in addition, the pressure is insufficient to extract anything from the seed. The skin is 6-12% by weight of the grape. It is coated on the surface with Pruinescence, a waxy coating that gives a matte finish to the colour of the grape and contains the yeast responsible for fermentation. The grape skin also contains volatile compounds in its deeper layers. These are responsible for the aroma of the grape and for the molecules that become the aroma of wine during fermentation: they are the "aroma precursors". In red grapes the film also contains anthocyanins or coloured matter which is from bright to purplish red. To produce white wine from red grapes it is necessary not to macerate the grapes, nor to press too hard on the harvest to avoid the dissolving of the anthocyanins in the grape juice. The skin contains a