Press juice made up 50% of this Rosé : the de-stemmed grapes undewent a night long cold maceration, in order to extract colour and varietal aromas. Merlot variety communicate characteristic structure and fruitiness. After pressing, the press juice was blended with bleedings (saignées) from different fermenting red tanks. After a cold settling, the fementation was done at low temperatures (60 to 63°F) according to a thoroughly controlled rythm until sugar is completely consumed. We actually aim to favour, at each step of the process, fruitiness and freshness. Maturation on yeast lees balanced the vividness of this Rosé, giving a round and silky texture.