The production of pink wines is in a growing also in the R.of Moldova, but the variable climate and less expensive technological schemes are applied because of variable climate and quality of raw materials. The thermal winemaking with decreased alcohol loss represents an alternative of classical method of red grapes processing. The disadvantages of the scheme are: the accumulation of polymer colloids, the antocyanes degradation and over oxidation. The ways have been summarized for increasing production of natural dry pink wines of the European standard taking into account the general tendencies of the world market and OIV demands. On the basis of long-term experiments described in the works given in the list of references the main factors are provided that determine the quality of pink wines, particularly, the ratio of wine leicoantocyanes and antocyanes. It also enables to perform the main operation at the initial stages of wine making, crushed grapes maceration, in the regime, chosen according to the nomogram, that dependes on the contents of phenol complexes in the raw materials and the extraction temperature.