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.
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 that shimmers with red berries, minerals and life. A wonderful apéritif, best enjoyed in the sunshine.
Gamay, Grolleau
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 it is pressed to vats for a short rest and is bottled young, heady with orange blossom, zest and brine. The perfect aperitivo, it is Sicily in a glass.
Nero d’Avola, Frappato, Moscato
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