The grapes come from 1.4 hectares of vineyard within the estate, from vines with an average age of 25 to 30 years, which produce low yields of concentrated fruit. The vines face a south-easterly orientation, maximising exposure to the sun to assist ripening of the berries. The soils are 70% sandy clay and 30% siliceous clay, which produce elegant and fresh wines with distinctive mineral notes. The vineyard is currently in conversion to organic status, a natural progression for the Laloue family as the farming methods used over many years have followed these principles. Vineyard management techniques include ploughing the soil instead of using herbicides, growing cover crops between the rows of vines and sexual confusion of predators, to maintain the health of the vines and the biodiversity of the environment.
This rosé was made using the direct pressing technique, where the grape juice was in contact with the skins for a short amount of time, before being pressed to remove the skins, resulting in a delicate hint of rosé colour. The must was fermented with selected yeasts in temperature controlled stainless steel tanks to retain the purity of fruit. Once fermentation was complete, the wine was matured for four months on the lees imparting delicate texture and subtle complexity.