Rosé is a type of wine that is neither purely red wine nor purely white wine. It has some of the colour typical of a red wine, but only enough to turn it pink. The pink colour can range from a pale orange to a vivid near-purple, depending on the grapes and winemaking techniques. There are two major ways to produce rosé. The first is used when rosé wine is the primary product. Red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period. The grapes are then pressed, and the skins are discarded rather than left in contact throughout fermentation as with red wine making. Because the skins contain much of the strongly flavoured tannin and other compounds, this leaves the wine tasting more similar to a white wine. The second, saignee or bleeding, is used when the winemaker desires to impart more tannin and colour to the wine, and removes some pink must. This is known as bleeding the vats. 160 million bottles are produced in Provence every year of which 70% is rosé. Provence produces 50% of the Rosé in France.