Step by Step…

4. We have the choice for Vatting or Pressing. At this step in the process, the rosé producer chooses between two vinification options: direct pressing, which yields a pale pink wine, or maceration/bleeding, which generates a darker-colored pink wine.

5. At Entourage® we choose direct Pressing. This technique yields a Rosé that's light in color because the dark skins stay in contact with the clear juice for a short period of time. By directly pressing, – either destemmed or in clusters – the grapes are immediately pressed in a wine press (pressoir) to release the juice. The pale pink fluid finally makes its way to the fermentation tank.

9. Blending. When blending, the pinnacle of experience, intuition, and talent come into play. Evaluating rosé wines and combining them to achieve the desired rosé is an art. By attaining the ancestral vilification principles, we cautiously review all the available batches of wine made from different grapes and different sections of the domains and producers. Assembling them while adjusting the proportions, we fine-tune the blending towards reaching our final cuvée, which is reflective of the terroir and the excellence of the “A.O.P-Côtes de Provence.”

10. Bottling. A.O.P rosés are bottled under A.O.P rules, guaranteeing the quality of the wine and ensuring the stability and the worthiness of the A.O.P system dating back to 1935.

1. Harvesting. Derived from multiple plants of red grapes, we initially harvest and produce our wine from each plant separately. The grape harvest starts when our grapes have the ideal ratio of sugar to acidity.

By conducting the harvest at night or in the early morning, we benefit from cooler grapes avoiding any thermic shock for crushed grapes to enter the cold vats at cellar temperature.

2. Washing and destemming.

3. Crushing. We crush the whole grapes using a machine designed just to burst the skins. The resulting substance is juice, pulp, seeds, and peel.

6. Fermentation occurs over an average of about 2 weeks in stainless steel tanks for optimum temperature control.

7. During this crucial phase, we ensure that the wine has sufficient oxygen and that the yeasts are well brewed, revealing the rosé’s real taste.

8. Tasting and testing. Our sommelier analyzes the wine’s quality through extended tasting, aroma analysis, and visual aspects, evaluating the different parameters that are beyond color, such as brilliance and clarity