The anthocyanin composition of rose wine made from cv. Okuzgozu, a variety of grape native to Turkey, and the effect of maceration time (3, 6, 12, 18, or 24 k) on the anthocyanin content of the wine have been investigated. High-performance liquid chromatography with diode-array detection (HPLC-DAD) and mass spectrometry (MS) were used for anthocyanin analysis. Thirteen different anthocyanins, including live glucosides, five acetyl glucosides, and three cournaroyl glucosides were identified and quantified. It was found that an important ckaracteristic of Okuzgozu rose wine was the presence of a large amount of malvidin-3-glucoside and its acylated esters. The total antkocyanin content of the wine increased with increasing maceration time. On the basis of sensory analysis, the most preferred wine was that produced with 3-h maceration, because of its better color and general flavor attributes.