The grapes were carefully sorted and immediately destemmed. The Fabre family introduced an innovative way to transport the berries to the press by gravity, via refrigerated tubes which helps to preserve the aromatics in the fruit. The berries were gently pressed and the juice was cooled to 13°C. Following static settling, fermentation took place at controlled temperatures of 17 to 22°C in stainless steel tanks, to retain the purity of flavour. Fermentation lasted for 10 days, then racking and blending took place at the end of the year.

Pale salmon in colour, this is the quintessential Provence rosé with a refreshingly fruity bouquet leading to delicate cranberry and mineral flavours on the palate and an elegant finish.