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.
MANON
Farm Rosato 2023
Adelaide Hills, South Australia
This brilliant rosé is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Pinot Noir. The grapes were either pressed directly, or left to infuse in the fermenting juice for around a week, before being pressed to ceramic eggs for a year. This displays a wonderful freshness, with delicate notes of wild strawberries and woody herbs lending an amaro-like bitterness that adds plenty of intrigue.
Pinot Noir, Cabernet Sauvignon, Merlot, Cabernet Franc
BARRACO
Rosammare 2024
Sicily, Italy
This delicious Rosato comes from a small parcel of young vines of Nero d’Avola planted over sandy soils. The grapes were picked early and spent just a night on the skins, before being moved to concrete until the following spring and bottled with no additions. A hazy shade of pink, it offers refreshing notes of blood orange, salt and spice.
Nero d’Avola
JÉRÔME LAMBERT
Le P’tit GG 2023
Loire, France
This beautiful rosé of Gamay and Grolleau comes from an old parcel planted over sandy loam. The grapes were pressed directly to vats until the following spring, producing a pale, delicate and nuanced wine which shimmers with red berries, minerals and life. A wonderful apéritif best enjoyed in the sunshine.
Gamay, Grolleau