Three different quality fractions are retrieved at pressing: Cuvée – high quality free run juice, Première Taille – first extraction, Deuxieme Taille – second extraction.
The juice is settled for three days before being racked off the sediment and undergoing cold fermentation. A small fraction is fermented in second to fourth fill barrels, and the majority in temperature controlled stainless steel tanks.
No lees contact is given after fermentation. Malolactic fermentation is prevented.
Pinot Noir grapes bring colour to the rosé. This component undergoes cold maceration after being destemmed, lasting approximately 10 days, after which the clean juice is racked off the skins and pips, and inoculated with a yeast culture.
It undergoes second fermentaion in the bottle for an extended period of time totaling 108 months aging on the lease before disgorment.