Le Causse Rosé resembles a light red wine with remarkably fruity flavors, bursting with the taste of strawberries and blueberries, ending with a delicate touch of spices.

The vines are 40 years old on average, grown on a selection of three unique soils: brown clay-limestone, iron rich clay siderolithic and Kimmeridgien limestone.

This wine is a combination of two Rosé methods to achieve the structure of saignée and the delicate aromatics of direct press. Le Causse Rosé is slowly fermented at low temperatures of less than 68 degrees Fahrenheit with indigenous yeast, then undergoes malolactic fermentation in a stainless steel tank. Finally, the wine is short-aged for 6 months before bottling.