The grape varieties are harvested separately when they reach the right ripeness level. The winemaking process is managed to respect the specific characteristics of the grape varieties and the qualities of the soil. The grapes come from the best terroirs in the Languedoc that Gérard Bertrand selected to create this wine. The grapes are de-stemmed, cooled to 8°C, and transferred to the press to extract the rosé wine.  Particular attention is paid to the pressing to ensure that only the first, highest-quality juice is kept. The juice is then left to settle according to the precise aromatic profile that is being targeted. The fermentation lasts
between 15 and 30 days, depending on the degree of clarification and the temperature. Finally, after a light fining, the wine is bottled quite early to preserve the fresh, fruity character of the wines.