The rosé wine is exclusively produced
from the pinot noir grapes. There is only one cuvée.
One third of the grapes are pressed right after
the harvest. The other two thirds are left fermenting for 24 to
72 hours prior to being pressed. This method assures a good structure
and brings out the pinot noir aromas.
The two musts are assembled and ferment in a
stainless steel vat at low temperature (18 to 20°C) for about
20 to 30 days. Bottling follows eight to twelve months of «
élevage » (aging in large volume).