To make the Rosé blend, both red and white grapes were harvested. Some were gently pressed immediately after harvest to preserve the purity of the fruit, while others underwent a process called saignée, which is bleeding off a portion of the red wine after it’s been in contact with the skins. This is where the colour extraction occurred. The juice was then cold-fermented in stainless steel tanks with a selected yeast strain for enhanced aromas. To retain the wine’s fresh, crisp character, it did not undergo oak aging.
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