Vinification of this rose keeps freshness as a key word.
The fruity aromas of the grape, located mainly in the skin, are extracted at low temperatures.
This is why grapes are harvested at night and, upon arrival to the cellar undergo cold maceration for 6 to 12 hours.
Following cold settling, fermentation is carried out at low temperatures (around 16°C/60,8F). At each stage of vinification, the goal is to promote freshness in the mouth and reveal the aromas of fruit. Aging on fine lees balances the liveliness of this rose by giving it a round and silky texture.