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.
LE BATOSSAY
Marie Rose 2023
Loire, France
This rosé of Grolleau Gris comes from a thirty year old vineyard planted over clay and limestone. The grapes were fermented as whole bunches for a week, before being pressed off to cuve until the following spring. A hazy shade of sunset, it is featherweight on the palate, offering refreshing notes of grapefruit zest, sea salt, minerals and no shortage of intrigue.
Grolleau Gris
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
ANAÏS FANTI
Pampa Rosa 2022
Alsace, France
This gorgeous rosé of Pinot Noir comes from young vines planted over clay and limestone in Ammerschwihr. The grapes macerated as whole bunches for just a day, before being pressed to vats for a year of rest. A gleaming shade of ruby in the glass, the riot of red berries on display is tempered by a touch of tannin and a pleasant bitterness. A highly original expression of one of our favourite grapes.
Pinot Noir