Jacques Dumont Sancerre Rosé is grown on the hills southeast of Sancerre and thrives on soils of clay-limestone and flint. It is made from the bleeding technique: de-stalked, the grapes are put into tanks. 24 to 48 hours later, some of the juice is collected and fermented in the same way as the white at temperatures of 59 to 68°F for two weeks. Then, it is raged on the lees until February and bottled. Rosé’s made in this way are robust wines.