How do Château de Brigue make Rosé de Provence wine?
The grapes are harvested by night to preserve the freshness of the berries. We then separate the grains from the woody part of the bunch. Later, the grains are pressed into a special vat (the wine press), passing through a system which optimises the best temperature for perfect extraction in order to get a nice light colour. Then we retrieve only the heart of the press so as to ensure optimum quality. The juice then ferments in an ALFA LAVAL® vat for 12 to 15 days at between 14 and 17 °C. The fermentation is long and constant, allowing us to obtain fruity and complex rosé wines.