Two days of cold maceration (around 15 degrees Celsius) to preserve the aromatics, followed by a gentle press. Blending of juice from maceration (Jus de Goutte) & juice from the press (Jus de Presse). Fermented in stainless steel tank. The wine then remained on the fine lees until Mid-January. Fining is done without the use of animal products (vegan friendly. After another period of resting for two weeks the wine was lightly filtered and packaged. The aim was to produce a fresh, balanced, and expressive rosé and we think the results will speak for themselves.