The harvest is completed by hand in crates at sunrise to take advantage of the lower night-time temperatures. Each plot is harvested on the optimum date and vinified separately. As the winery is at the heart of the vineyard, transport times are minimal. First, the best free-run juices are selected. After fermentation at a low temperature, clarification is performed at controlled temperatures of 8-10°C for 24 hours without any added sulphites. The wine is matured in new barrels carefully selected based on the origins of the wood, for six months on fine lees with yeast stirring. The wines are blended on a fruit day.
Clos du Temple is a very pale and glittering rosé. Its nose reveals notes of ripe fruit (apricot, white peach), floral notes of rose and spicy green pepper aromas. On the palate, we find the same scents, with a delicate finish of blond tobacco.