It’s one way, sure, and that way can make good rose’. But I think the best way, if there has to be a best, is the vin de presse method. The difference is that in the vin de presse method, where essentially the winemaker does a very light press, followed by a brief soaking for some color, then (usually) vinifies each variety separately and does a blending post-fermentation.

Saignee’, on the other hand, means the rose’ is basically a side product of making red—but the basic intent is to make a red! That’s an important difference, I think.

Vin de Presse—because they are intended to be and made specifically to be, rose’—are generally lighter and more delicate than reds. They are rose’, not red wannabes.

(Now, having said that, let me also say I’ve had some perfectly fine saignee-style rose’ wines, so I’m not dissing them. But I certainly wouldn’t say “Saignee is the best method for making rose’.”)