Grenache Noir (46%), Cinsault (27%) and Rolle (9%) provide structure, supplemented by Syrah (8%), Mourvèdre (7%), Tibouren (2%) and Carignan (1%) for complexity. A combination of mechanical and manual fruit harvesting is carried out during the early morning to benefit from the cooler temperatures. Cold maceration on the skins for several hours prior to fermentation at a low temperature. Grapes for this "rosé de presse" are pressed and the free run juice separated. After fermentation the wines are left on their lees for three weeks with regular 'batonnage', improving the aromas. The wines do not undergo malolactic fermentation so as to preserve their acidity.