The grapes were hand picked into bins and transported immediately from the Casablanca Valley to the winery in Palmeras. Upon arriving the grapes were refrigerated overnight and pressed the following day. The must was decanted to obtain clean juice for fermentation. Upon completion of the fermentation process, the new wine was left on its fine lees with weekly battonage to enhance complexity. The wine then begins the process of developing its foam through a second fermentation using the tradition method in the bottle for 1-2 months and then the wine remains 6 months in contact with its lees. They are then disgorged and the dosage is added.

The 2019 Rosé is a 68/32% traditional method blend of Pinot Noir and Chardonnay. Charmingly aromatic, pale and refreshingly crisp.