Grapes at Palayson are planted high-density and then go through a green harvest to control yield. They are then meticulously hand-picked in full bunches, preventing oxidation en route to the vintification cave.
After destemming, the rosé wine grapes are moved on conveyor systems to the pneumatic press and pressed to 400 millibar pressure, assuring the highest quality without bitterness from the skins and pits.
The grape must (juice) for the rosé wine is cooled to 5 degrees Celsius for several days, then fermented at 16 degrees Celsius. After fermentation, the wine is clarified and stored cold for several months before filtering and bottling.