When we asked Angels whether they wanted an entry-level Rosé from Sicily, or to see how much more complexity and concentration an extra £2 a bottle could deliver, 67% voted for this super-premium rosé from Puglia. 

Imagine walking through a summer garden, smelling orange blossom, red berries and violets. Followed by a nice fruit cocktail on the patio, made from the ripest strawberries and blueberries you’ve ever tasted. 

Hand-crafted using the traditional ‘Saignèe’ method and the same old-vine grapes that go into his premium Terra range of reds, Dom’s produced an elegant, richer style than your average rosé. Only trouble is, being old-vines, there’s not a lot of it to go round. 

A rich and refined blend of Cab Sav, Syrah and Merlot from a family vineyard established in the 1920s. The beauty of this wine is all in the tradition - Château Coutinel has a century of winemaking history to its name, making this a Rosé of some serious pedigree.

There's nothing dusty about the Arbio Rosé however, as not only does it pack some serious flavour, it's also the winery's first-ever organic wine.

Bursting with oodles of ripe fruit on the palate, this lush Rosé is well-balanced and elegantly-structured with flavours of fresh summer strawberries and juicy red fruit. It’s delicious on its own and takes on a whole new level when enjoyed with chargrilled meats or crispy roast veg, but either way it’ll put a smile on your face.

Gerd used a bit of winemaking wizardry to make this beauty. After picking and crushing the Pinot Noir grapes, he bled off 10% of the juice, then fermented it separately at cold temperatures to make this Rosé. It’s called the “saignee” method, and it delivers a much bigger, bolder Rosé than the norm.

To ramp up the flavour and make it as vibrant, fruity and fresh as they come, Gerd left the juice in the tanks for an extra 4 months after fermentation. It was only filtered once prior to bottling.

The result is a mouthful of moreish strawberry and raspberry flavours. It’s dry, crisp and refreshing, with more alcoholic oomph than your average Rosé.

There’s a good chance you’ve never tasted anything like this before. Made from Greece’s native Moschofilero grape, famed for producing fragrant and refreshing white wines, the secret behind this one is in the post-crush routine. Instead of squeezing out all the juice and separating it from the leftover grapes, Yiannis uses an old-fashioned method where he allows the rose-coloured skins to sit and macerate with the wine, imparting extra texture, flavour and a distinct pink and peachy hue.

It’s not for everyone, but if you’re someone who likes discovering new and interesting wines, it could be a game-changer. Its beautiful floral aromas overwhelm the senses and when you take a sip, it’s so vibrant, with eclectic flavours of pink grapefruit and satsuma peel.

This is a wine to indulge your sense of adventure. So why not invite a few of your best mates round to share in the discovery and give your tastebuds a brand new experience? Just don’t be surprised if it blows a few minds…