The rosé at Gour de Chaulé is made from the direct press method. The juice is quickly drawn off the skins (6 to 9 hours of contact), then fermented. A cold stabilization follows. The wine does not undergo malolactic fermentation and is bottled in the early spring of the year following harvest. The Rosé is composed of Cinsault (50%), Grenache, and Mourvèdre. This is a brilliantly colored wine with hues of pink and rose accompanied by flavors and a bouquet dominated by the impression of freshly crushed strawberries.