The Pinot noir grapes used in this wine are hand-picked early in the morning while the fruit is still cool. Winemaker Delphine Gladhart de-stems and crushes half the fruit and leaves it to soak overnight in a small tank. The other grapes are kept cool in their harvest bins. The following morning all of the fruit is gently pressed and then transferred to a stainless steel tank for fermentation. The balanced maceration and gentle pressing give the wine additional body, while still preserving the freshness and simplicity of a great dry rosé.