There are many ways to approach rosé production – bleeding off a tank of fermenting red after the juice has leached color, the addition of red wine to white, etc, but there is only one method that is associated with Provence’s very best pinks – direct to press processing. This means that the grapes are immediately loaded into the press after being harvested, in the same way as classic white wine production. Before pressure is applied, however, the skins are allowed to macerate in the juice that has been collected at the bottom of the press pan, leaching some of their color into the juice. The press cycle is then completed, and the wine fermented to dryness in temperature-controlled stainless steel.