This rosé is a varying amount of Merlot, Cabernet Sauvignon, Tannat, Syrah, Malbec, Manseng Noir and Pinot Noir. The vineyard is situated on three gently rolling hills. The red varieties are planted on mainly clay-limestone soils but the property also has a proportion of sand and clay, that produces very fine, aromatic whites. Harvesting is done by machine and each variety is picked and vinified separately. Once at the winery, the grapes are very carefully destemmed and crushed, before being transferred to stainless steel vats. The grapes are left to macerate for a short while and the lightly coloured must is then run off, producing a delicate rosé by the saignée method (which literally means to bleed). The un-fermented grape juice is vinified at low temperature (between 15 and 17°C). Once the alcoholic fermentation is complete, the wines are left on their lees at low temperature to maximize the primary fruit aromas. The wines are lightly fined and filtered before bottling.
Aromatically there are delicate notes of strawberries, lemon zest, and fresh white flowers. On the palate there are flavors of underripe peaches, strawberries, as well as an underlying flavors of fresh cut herbs.