There’s never a bad time for rosé — especially one this vibrant.
We gently soak the grape skins with the juice for around four hours, just enough to draw out that delicate blush pink hue and unlock those juicy red berry notes.
Brimming with redcurrant, strawberry and raspberry, it’s dry, fruit-forward and seriously refreshing. A bright zing of acidity makes it a dream for sunny afternoons, long lunches — or simply because you fancy a glass.
Perfect with shellfish, salmon, grilled pork or a fresh summer salad.
