Grapes are harvested at night to preserve freshness. They are destemmed prior to brief skin contact or direct pressing, and fermentation is maintained between 15°C and 18°C to preserve fruit aromas. Wines from the different terroirs and grape varieties are blended after fermentation and then aged in stainless-steel vats. Bottling takes place during winter and spring. Domaine Montrose is a pioneer of rosé winemaking in the Languedoc and has become a benchmark for rosé wines both regionally and beyond.

Pale and bright in colour, the bouquet displays aromas of red berries and citrus. Elegant and fresh on the palate, this rosé offers a refined, lively drinking experience.