The rosé at Chateau Le Puy is made by the “saignée” method. Each vat is tasted at the beginning of fermentation, and only the most suitable are selected for this unique cuvée. The juice is then fermented and aged in barrels for 6 to 10 months before bottling. The wine is bottled without filtration and no sulfur is added at any point. This less technical process, along with the extended elevage, makes the “Rose-Marie” a serious and soulful Rosé. Bright, with delicate, sweet red fruits, it is wonderful to drink upon release but has the depth to allow for at least a few years of aging.