The major difference between rosé and red wine vinification is the length of time the juice is in contact with the grape solids during fermentation. To achieve the brilliant, salmon pink color of the best rosés is no small task. The winemaker must carefully monitor this process; despite it's the undeserved reputation as a lesser quality wine, rosés actually demand judicious attention on the part of the winemaker. Skin contact for reds can last up to 10 days, but for rosés the skin contact ranges from just the time it takes to crush the lot, to up to one full day. When the winemaker has achieved the desired flavor and color, the solids are separated from the juice and the fermentation takes place over the course of a few days. Many rosé wines also undergo a secondary fermentation called malolactic fermentation whereby the harsher malic acids are transformed by special yeast strains into softer, creamier lactic acids.