In the chai, the wine cellar, a second manual selection of the incoming grapes will take place. That process takes time. But a grape is a little sugar bomb and the yeast cells on its skin want nothing more than to begin eating all that sugar. That would be the start of the fermentation process. If however, that process were to start while the grapes are still sat waiting outside in the sun, the juices will lose their freshness and taste.

That's why the grapes are kept cool and won't be taken into the chai until they are ready to be processed. This is only one example of the many extra costs that Jean-François Ott makes to keep his rosé as fresh and fruity as possible.