As soon as the grapes arrive at the winemaking cellar, they are protected with dry ice and cooled. The harvested grapes are entirely de-stalked and lightly crushed.
The juices extracted at pressing are again cooled to facilitate settling. This settling stage, known as débourbage, consists of allowing the rosé grape must, which is full of plant debris and pulp, to clarify naturally by settling.
Once the very clear juice has been separated from the rest, the sediment is filtered out, enabling a highly aromatic juice to be obtained.