The different grape varieties are harvested separately with the aim of achieving optimum maturity for each. The vinifications are therefore regulated in such a way as to respect the specific characteristics of the grape varieties and the capacities of the terroirs. Harvesting is mechanical with on-board sorter. The grapes are destemmed, cooled to 8 ° C and sent to the press to extract the rosé must. Particular attention is paid to pressing in order to keep only the first, most qualitative juices. The juices are then settled more or less according to the desired aromatic profile. Fermentation lasts between 15 and more than 30 days depending on the degree of clarification and the temperature applied. The particularity of these vinifications lies in the attention paid to the color and aromatic purity of the wines. Finally,