Winemaker Andrew Vesey has crafted a real winner from King Valley Sangiovese - a rosé that is dry and textural, with plenty of flavour. He leads a growing cadre of winemakers succeeding in producing beautiful vegan wines suited to all tastes and lifestyles. Sustainable viticulture and delicious wine - nothing better. Also, nothing better than a chilled bottle of dry, savoury Rosé when the sun shines! There's plenty of ripe fruit notes here - strawberry and other red fruits, including cherry. Soft acidity, creamy and a long dry finish.

Origin: The spiritual home of rosé is Provence, in Southern France. Mainly Grown In: Rosé is found all over the world these days, but coastal regions are especially well suited to the growing of red grapes for rosé. Key Facts: Rosé is predominantly made from red grape varieties. The colour in wine is actually from pigments found in the skins of the grapes, so even red grapes have clear-coloured juice. The colour is then ‘bled’ out of the skins by infusing the skins into the juice. So for rosé, the wine simply spends far less time hanging out with the skins! Rarely you will find a rosé that is a combo of white and red grapes – they’re not ‘less good’, just less common. Rosé is super versatile – it suits any occasion. Best to always have a bottle in the fridge, just in case, you know… Wednesday happens or something. Fun Fact: The spectrum of rosé styles is fascinating. Some rosés are so light and crisp that if tasted them blind, one would think they were a white wine! Whereas others can have so much texture, red fruit and weight that tasted at room temperature, one might think it was a very light red.