This episode is Provence as a global rosé language—pale colour, dry finish, early picking, protective handling, and tight oxidation control. The cause-effect is key: early harvest preserves acidity but demands phenolic ripeness if short maceration is used, otherwise bitterness shows up fast. You’ll hear how production choices—cold fruit handling, oxygen exclusion, cultured yeast, controlled fermentation temperatures, blocked malolactic—aren’t optional details; they are the technical recipe for the style the world buys.

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