Although the major part of the vineyards are planted to Mourvedre, the Chateau Pradeaux Bandol Rose is composed of Cinsault and Grenache as well as Mourvedre. After a short maceration on the skins, in order to extract a light color, the juice is fermented at low temperatures to retain freshness, fruit and bouquet. After being aged in stainless steel cuves, the wine is normally bottled in May or June of the year following the harvest. It is one of the richest of the Roses of France; dry but full-bodied with a floral bouquet. It is a very limited production wine as most of the production at Chateau Pradeaux is used to make the formidable Bandol Rouge.