In the beginning - there wasn't rosé. Then came First World with its desires. Why not!
Nowadays, rosé is made primarily by bleeding juice from red-wine grapes and fermenting it as white. The main purpose is to concentrate aromas and flavors of the red wine by increasing the ratio of grape skin to juice. There are some places and producers that rigorously use all of the grapes for rosé. We do it that way as well.
Syrah, Grenache, and Mourvedre - these are to be found in our rosé.
We had no intention of making rosé, at least at first. As fond drinkers of certain Minervois ferments, we planted the three varieties with the intention to make a fine imitation. But as pretentious as it may sound - we decided not to do imitations.
It turned out that the three varieties above make a fine drink when fermented together as rosé. Let's keep it that way then. And let's share it with friends.