To preserve delicate fruit aromas, the grapes for Bain De Midi are harvested mechanically at night, when temperatures are cooler. The must then undergoes a short cold soak of around six days, followed by static cold settling and low-temperature fermentation in thermoregulated stainless-steel vats. his gentle approach locks in freshness, colour and purity of flavour.

A distinctive detail is the thermosensitive tablet on the back label: it turns pink when the bottle has reached its ideal serving temperature, taking the guesswork out of chilling your rosé.