We use two different techniques to create our Malbec Rosé. We hand harvested the Malbec grapes from BV Ranch #12 and immediately pressed the whole clusters. These grapes were picked at earlier maturity levels than they would be for a red wine, in order to preserve freshness and fruit-forward character. The second technique, called saignée in France, is the drawing off of a portion of the vibrant pink juice from the actual fermentation tank for our Provenance Malbec, thus concentrating that full-bodied red wine. These grapes were harvested from the Peppone Vineyard at higher maturity, which gave our Malbec Rosé its riper, richer flavors. Both vineyard-lots of juice were then cool-fermented in stainless steel tanks like a white wine until dry. Aging sur lie (on the yeast) with bâtonnage (stirring) to develop the silky texture and add yeasty complexity to the aromas.