The first time the winery made a few barrels of rosé was in 2006, from the 80-year-old hilltop plantation and with it a new chapter began in the world of rosé. The mainly old-vine Grenache and Rolle (Vermetino) grapes were harvested from dawn till noon. After the optical sorting, it was destemmed and crushed gently at 7-8°C in order to avoid oxidation. 90% free run juice, 10% press juice without skin contact. It was fermented in first- and second-fill 600-litre barrels, then aged separately for 10 months in cooled barrels with battonage carried out twice-a-week. The result is a rosé that resembles a white Burgundy and one of the most elegant rosés in the world. 

It’s a complex, layered wine with citrus fruit, ripe but sour red berry fruits, green herbs (garrigue), subtly toasted oak notes, dazzling fruitiness, almost salty minerality and a creamy texture. Full palate, deep flavours and a really long finish.