For the wine making of Le Bijou, grapes are harvested early in the morning in order to preserve the fresh acidity levels. They are then directly pressed and the Syrah grape undergoes light maceration on its skins. Clarification and low temperature vinification take place for the varietals seperately before they are blended together.

A pale, salmon-coloured rosé; exuberant and bold flavours of strawberry and citrus zest combine with a long, lingering finish.