[1][2] Pinot noir is a black grape, but can also be used to make rosé or white wine.
The juice is then typically fermented in stainless steel tanks before being bottled shortly after, without any aging in oak barrels.
Producing a small volume of vin gris (or rosé) can also be used as a technique to improve Pinot noir.
Removing some clear juice increases the concentration of colors and flavor compounds from the skins in the remaining juice intended for making red wine; the resulting rosé is known as a saignée (bled).
The vinification is the same as with Pinot noir (short contact of the white juice with the red skins during the pressing), but the fruity flavor of Gamay greatly changes the taste of the wine.