Fruit is grown and harvested specifically for Rosé. No saignee (juice run off ) is used. Fruit is gently pressed and settled overnight before being racked to 5 and 6 year old casks, which add texture and depth of flavour to the wine. The pressings fraction is included to add flavour and to lower the acidity in the juice. The juice is then allowed to ferment with indigenous yeast. This wine is then aged on lees and stirred fortnightly for 3 months before racking, settling and bottling.
