ROSATO celebrates the uplifting energy and nuance of our favourite rosés. It is a style that works wonderfully as an apéritif and allows us to navigate foods that can be tricky to enjoy with wine and whilst nothing else makes as much sense in the sunshine, there are plenty of examples with enough depth and complexity to be enjoyed year-round.
CANTINA GIARDINO
Volpe Rosa 2022
Campania, Italy
From seventy five year old vines planted with a rare pink-skinned variety of Coda di Volpe, some five hundred metres above sea level. This spent a day on skins, before being pressed off to sandstone amphorae and concrete vats for a year of rest. A little lighter and brighter than previous vintages, it is all red cherry, blood orange and spice. A cult classic, this is a rosato that ranks as one of Italy’s best.
Coda di Volpe Rossa
BARRACO
RSM 2023
Sicily, Italy
This year Nino’s rosato is a little different than usual, being a blend of roughly equal parts of Nero d’Avola and Pignatello, with a touch of Vitraruolo and Catarratto in the mix. The grapes were pressed directly and the wine rested in a combination of vats and oak casks until the following spring. The result is a savoury, nuanced rosato that impresses with seaside scents of blood orange, salt and brine.
Nero d’Avola, Pignatello, Vitraruolo, Catarratto
DOMAINE DE KALATHAS
Un Été Grec 2022
Cyclades, Greece
Made entirely from old vines of the local variety Koumariano, this invigorating rosé wine was fermented as whole bunches for three weeks, before being foot trodden and pressed off for a year of rest in vat. Lifted and perfumed with sunkissed berries and wild herbs, this is incredibly light on its feet, with the kind of bittersweet flavours that scream apéritif. As the name suggests, a wine that captures all the joy and charm of a summer spent in the Greek sunshine.
Koumariano