The grapes are hand-harvested in crates during the cooler hours of the morning. They are then destemmed, cooled to 6°C, and transferred to the press, where they undergo a gentle pressing without maceration. The free-run must obtained is first clarified through static settling at 4°C, then racked and cleaned of the lees fraction, and finally, the fermentation process is initiated at a controlled temperature of 15°C. The rosé base wine is then kept on its fine lees at 10°C for 3 months, avoiding malolactic fermentation. The cuvée is then blended, and the tirage is carried out for bottle fermentation. The wine then rests on the lees for at least 48 months in stacks at a controlled temperature of 18°C. After remuage, performed strictly by hand, disgorging is carried out without dosage, followed by a final bottle maturation of 4-6 months, depending on the vintage.