The vinification of this Rosé keeps freshness as the key word. The fruity aromas of the grapes, located mainly in the skins of the berries, are extracted preferentially at low temperatures. This is why the grapes are harvested at night and undergo on arrival at the winery a cold maceration from 6 to 12 hours. Following cold settling, fermentation is carried out at low temperatures; about 16 °C. Indeed, at each stage of winemaking, it is a question of promoting freshness in the mouth and the revelation of fruity aromas. Ageing on fine lees balances the liveliness of this rosé by communicating a round and silky texture.