Drawing on Estate plantings of Grenache and Mourvedre the fruit is picked early to retain freshness and delicacy, with the grapes crushed and pressed with as little oxygen contact as possible to preserve the fresh fruit characters. A technique favoured in Provence is then used to increase texture and mouthfeel, by mixing the cold juice including the pulp and solids with nitrogen gas briefly each day over four days. The wine is then racked to produce clear juice and fermented with a specific Rose yeast at 10 or 14 degrees for 2 weeks prior to being filtered and bottled.