The 6̬me Sens is a rosÌ© wine which was produced by racking off from the vat. The grapes were not left to macerate to avoid extracting too much colour. Fermentation started after leaving the must to rest and settle for approximately 48 hours. All the vinification operations were conducted under the protection of CO2 until the start of fermentation. Fermentation took place at low temperatures of between 15å¡ to 18å¡C. The wine was then left on its fine lees until the start of the malolactic fermentation. It was left to age in the vat for a brief period, prior to being bottled.