Adam-I actually know very little, but here is the thread I started, and I am working on my first Rose now:
https://www.winemakingtalk.com/threads/saignee-real-time-help.70162/
Anyway, my take on things may be incorrect or not accepted wisdom:
-So forget what varietal it is, that doesn't matter. If you can get nice Carignan, use what you have.
-You may want to pick a bit less than full ripe so there's a bit more acid-this is a balance so be careful. I'm aiming for a TA 7 or so.
-If you're also making the same grape as a red wine, consider adding the pressed skins back to the red wine ferment and pick at full ripeness.
-Don't be afraid to drive down the pH at the start of fermentation. I fermented first, added tartaric acid later(1 g per liter)-not ideal though it tastes great so far.
-You do want some color. I waited about 6 hours after crush and pressed and it's pale pink. I think it should be more pink. So some time on the skins is good. Maybe 8 hours.
-Some suggest watering it down to original Brix around 21-22. I did not. Just remember if you water, it's acidulated water. Water acidulated with tartaric acid 7 gm per liter or so.
-You ferment in a closed system. I used carboys. But other than that, made it just like a red wine for better or worse.
-Mine went through MLF. I'm not sure that's a good thing. So you may consider trying to prevent that with Lysozyme. Depends on the flavor you want. Mine was accidental.
-Put some thought into yeast. I did not, and just used a red wine yeast that I had. It fermented dry so I'm just going forward.
Just some general advice-If you have access to good grapes, I'd likely make 3/4 normal red wine and 1/4 Rose. Toss the pressed Rose Skins back into the main red ferment which theoretically should increase the flavor and color of the red wine.
Post up how it goes.
