Résumé
Terra Provincia is a cooperative cellar that is the result of the merger between the Saint-Rochles-les-Vignes and Saint-Sidoine cellars. With its 1,200 hectares and 60,000 hectoliters produced each year, Terra Provincia implements vinification processes tailored to its various objectives in order to offer rosés with the visual identity, olfactory, and gustatory typicity of the Côtes de Provence. A study on the optimization of fining in the fermentation of rosé wines was conducted with the aim of better controlling the quantity of inputs used and studying their influence on color and organoleptic characteristics. Of the three fining methods tested, it was not possible to determine the superior efficacy of a specific method. It is possible that the current collage method is already optimized due to previous investments and the expertise of those involved. However, other research can still be explored. Conducting tests on a larger scale may yield more representative results. This experience highlights the importance of reducing inputs while maintaining quality and meeting consumer expectations.