Various glasses containing different shades of rosé wineVarious glasses containing different shades of rosé wine

Understanding rosé

Rosé, or rosato, is essentially red wine lite. Both wines draw their colour from the grape skins, as that’s where the pigment is found – not in the pulp of the grapes. So when you press red grapes, you get white juice. If you want the wine to change colour, it must have contact with the skins. These are what gives the must its colour. This contact can last up to three weeks for red wines; but for rosé, it all goes much quicker: Just a few hours, and the must reddens.

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Go for it! Rosé tastes amazing in a cocktail. We’re thinking ice-cold rosé sangria, or an Aperol Spritz with rosato, or a rosé spritzer with ripe strawberries and fresh mint … That summer feeling at its best!

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Licence to drink

Rosé isn’t a wine for storing. It should be finished off after a single summer. An easy task, right?

Calafuria rosé is being enjoyed by the seaCalafuria rosé is being enjoyed by the sea
A bottle of Moxxé by Masi is being enjoyed with a summer saladA bottle of Moxxé by Masi is being enjoyed with a summer salad

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Mealtime joker

There are some dishes that stubbornly put up a fight against wine. Enter rosé! Bitter vegetables, such as artichokes? The perfect companion. Salty, oily little fish, such as sardines or anchovies? They jump for joy at the company of rosato. Rosé can really be enjoyed with anything. It is a fantastic barbecue wine, and pairs well with spicy food, salumi, strawberries, goat’s cheese and even lamb.

The 3 methods of rosé production


The Saignée method – from the French «saigner», to bleed – involves the winemaker removing a portion of the slightly coloured must shortly before fermenting a red wine. This leaves him with two wines: a concentrated red plus a smooth rosato. It’s a win-win!


Maceration comes from the Latin «macerare», to soak. And that’s exactly what is done to red grapes to make rosé. The grape skins are kept in contact with the juice long enough to give it a pink colour. The grapes are then pressed and the juice continues to ferment on its own.


Red and white wine are mixed together and you get – that’s right: rosé. But bear in mind, this method is only allowed for sparkling wines in the EU.

50 Shades of Pink

The spectrum of rosato stretches from a delicate onion-skin colour to a bright salmon pink. What colour do you prefer?

Grape-shaped visual of rosé wine shadesGrape-shaped visual of rosé wine shades

Our range of juicy rosati

  1. - +
    Italy, Piedmont
    Nebbiolo, Barbera

    75 cl
    Micó – Piemonte doc, Beni di Batasiolo
  2. - +
    Italy, Tuscany
    50 % Cabernet franc, 50 % Syrah

    75 cl
    Sof – Toscana igt, Tenuta di Biserno
  3. - +
    Italy, Sardinia
    altri vitigni / autres variétés / ergänzende Sorten, Sangiovese

    75 cl
    Anemone – Alghero Rosato doc, Sella & Mosca
  4. - +
    Italy, Lazio
    92 % Merlot, 8 % Aleatico

    75 cl
    Sorélle – Lazio igp Tenuta Montiano, Cotarella
  5. - +
    Italy, Abruzzo
    100 % Montepulciano

    75 cl
    Centovie Rosato – Colli Apruntini igt, Umani Ronchi
  6. - +
    Italy, Tuscany
    Cabernet franc, Syrah

    75 cl
    Rissoa – Toscana igt, Tenuta di Biserno
  7. - +
    Italy, Tuscany

    75 cl
    Giardino Rosé Toscana igt, Santa Cristina
    Special Price CHF8.40 netto n Regular Price CHF10.50


  8. - +
    Italy, Puglia
    100 % Bombino nero

    75 cl
    Rosé – Castel del Monte doc, Rivera
  9. - +
    Italy, Veneto
    100 Merlot

    75 cl
    Rosa dei Masi – Rosato Trevenezie igt, Masi