The grapes are harvested at the end of August, they are cooled and a soft pressing is carried out immediately; the first fermentation takes place after 2/3 days of decanting, and ferments at a maximum temperature of 15°C. The rosé wine is re-fermented in the bottle where it remains in contact with selected yeasts for at least 3 years, after which the bottle undergoes disgorgement with the addition of liqueur d'expedition and is ready for consumption.