There is a real skill required to make delicious rosé and French vignerons have now come to understand that to make refreshing rosé one must specifically 'think pink' and prepare to pick the grapes earlier than for red wine. Harvesting starts third week of August for this rosé, with grapes being picked in the early hours of the day, before the sun reaches its peak. Once in the cellar, the grapes are pressed directly and the pink-tinted juices are transferred to chilled tanks to keep the delicate aromas and luscious flavours at their most intense.