|Harvested by hand during the last two weeks of September, this wine begins as a red, however, after 4-8 hours juice is pulled off or bled out of the tank. Vinification is done at low temperatures (15/16°C) in stainless steel tanks and lasts for 18 days. No Malolactic fermentation is done with this wine. This elegant rose matures on its lees with each variety kept separate. Blending then takes place followed by a gentle filtration with egg whites. To insure a fresh, clean wine, bottling is done in mid-December.