The invention relates to the field of food, particularly to a manufacturing method of fermented rose wine. The method comprises the following steps: a, preparation of a thick rose flower liquid, in which fresh rosa rugosa cv. plena are pulverized, white granulated sugar, the mass ratio of which to rosa rugosa cv. plena is 6-8%, is added, and uniform stirring is performed to obtain the thick rose flower liquid; b, fermentation, in which integrated grapes are washed and air-dried, and are put into a fermentation tank containing the thick rose flower liquid, fermentation is carried out for 18-25 days at 25-28 DEG C, filtering is carried out, the obtained filtrate is subjected to ozonation for 10-15 min, and the obtained product is subjected to maturation acceleration and aging for 3 months at 15-20 DEG C; and c, manufacture, in which, after maturation acceleration and aging is over, filtering is carried out, propolis and citric acid are added into the obtained filtrate, and disinfection, filtering, and clarification are carried out to obtain the fermented rose wine. The manufactured rose wine is gentle and mellow, and the maturation acceleration and aging time is short.