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
LAMORESCA
Lamoresca Rosato 2025
Sicily, Italy
A blend of Nero d’Avola, Frappato and a touch of Moscato from both Filippo’s own vineyards and a friend’s vineyard in Vittoria, all planted over sandy soils. After just a few hours on the skins, it is pressed to vats for a short rest, and is bottled young, producing a rosato heady with orange blossom, zest and brine. Sicily in a glass.
Nero d’Avola, Frappato, Moscato