Vinification
Bled rosé (rosé de saignée). After destemming, berries are sorted on the optical sorting table, placed in tanks, then the juices are immediately bled. Static debourbage by refrigeration at 5 degrees, then alcoholic fermentation at a controlled temperature of about 14-16 degrees. After fermentation, wines are stabilized with regard to proteins and tartaric acid. No use of wood shavings.

Service
Serve chilled in a glass.

Conservation conditions in the cellar
Bottles should be laid down in a place free from bad smells, with little lighting.

Optimum tasting date and ageing potential
3 years of ageing potential. In order to preserve the freshness of the product, it is recommended to consume it as soon as possible.