The grapes are manually harvested in the coolest hours over the course of a week, then given a direct and delicate pressing to capture colour and freshness. Fermentation starts in stainless steel and continues in concrete, with the fermenting masses refreshed with new must before being moved back to steel to rest through winter. The result is a luminous, savoury rosé with notes of wild berries, citrus, and herbs. Crisp, dry, and irresistibly drinkable.