Organic. 47% Mourvèdre, 38% Cinsault, 14% Grenache, 1% Clairette. Fresh and mineral, a balance of power and spicey fruit with a dry finish. Very light color.

80% Grenache/20% Aubun. Aubun is a rather obsure local variety in the Ventoux that brings freshness to the Grenache base. Astrancia is part of Jasnières grower Bellivière's second and newer line of wines, Les Arches de Bellivière, created to give them some flexibility beyond their normal...

100% Syrah from Cortona, from the sandiest part of the vineyard that also makes his Apice, but harvested earlier with this rosato in mind. Direct press, fermented and aged in concrete vats with no sulfur until bottling. Juicy mineral-laced cherries with sneaky concentration. Certified Biodynamic.

2/3 Gamay from Barsotti Ranch Vineyard, 1/3 Syrah from Fenaughty Vineyard.

Mourvèdre (67%), Counoise (20%), and Grenache (13%). All fruit is hand harvested and direct pressed into both tank and puncheon. The wine is aged on lees and racked once before bottling without fining or filtration. The 2020 Rosé Alors has great energy and freshness.

Approximately 65% Dry Creek Zinfandel and 35% Mendocino Carignane from dry-farmed vines ranging from 24-82 years old. Whole cluster pressed, fermented dry and aged in neutral French oak barrels.

One-quarter of Vinatigo's Listán Negro grapes are devoted to making this saignée rosé. Bright pink, dry and refreshing, with red fruit flavors and a hint of amaro on the finish, underpinned by signature Canary volcanic minerality. 

100% Cabernet Franc. Raffault uses 50% certified-organic estate fruit (from sandy, gravelly, flat parcels along the Vienne) and sources the other 50% from a neighboring grower in conversion to organic farming. All of the wine is made from hand-harvested fruit in the Raffault cellar. Half of the...

The best value in our rose offering! A liter of light, fresh, medium-pale rosé from the dark-skinned, dark-juiced Saint Laurent grape, sustainably dry-farmed with no herbicides, no pesticides.

A hard year for growers in Lanzarote with extremely low yields due to severe droughts. The little wine that was produced continues to stun with its minerality, salinity, and elegance.

100% Garnacha from Correla in Navarra. Made by the traditional saignée method, it is fresh and lively, with enough acidity and length to make it an extraordinary value.

100% Pinot Noir. From sustainably farmed estate fruit on the famous limestone soils of Chavignol. Hand harvest; direct press; natural-yeast fermentation & aging in tank. Rich pink color and fruit character, medium body, intense acidity and a stony finish.

100% Montepulciano. Vibrant Cerasuolo “cherry-like” color. Watermelon rind, lemon zest, and bright juicy cherry with intensity and verve. A tremendous value!

100% Gamay. From Jean-Paul Brun’s organically farmed, old vines on clay-limestone soils in the hills of Charnay in the southern Beaujolais. The bunches are hand-harvested and directly pressed with no maceration. The juice is fermented in tank with native yeasts. The wine goes through malolactic...

One third of the fruit is saignées from the Bourgogne Rouge, one third is a quick maceration of villages and 1er cru reds, and the last third comes from the direct press juice of Hautes-Côtes de Beaune Pinot Noir. All the different musts are barrel-fermented separately (in barrels 10-13 years old...

100% Cabernet Franc. The fruit for the rosé comes from several estate parcels on various soils, from flinty clay-limestone to sandy gravel. The vines are on the younger side.The farming is certified-organic. All vineyard work, including harvest, is by hand. The whole clusters are gently pressed...

100% Sangiovese. From various parcels of Fonterenza's 4.2 contiguous hectares of biodynamically farmed Montalcino vines, averaging in age around 20 years. The bunches are harvested by hand--earlier than for the reds--then direct-pressed with an overnight maceration. The must ferments spontaneously...

50% Montepulciano, 50% Sangiovese from DeAngelis’ vineyards in the province of Ascoli Piceno. The juice is immediately drained after crushing and malolactic is avoided, allowing for a light-colored and zippy rosato with lots of citrus notes.  Certified organic.

100% Lagrein. From the Mayrs' 40-to-90-year-old Lagrein vines around the winery. The grapes are farmed organically and harvested by hand. The rosato is a 50/50 combination of direct-press and saignée juice, fermented in tank with a pied de cuve made with native yeasts and aged in 20-hectoliter oak...

100% Lambrusco Salamino (a particular sub-variety of Lambrusco known for thick skins, dark color, high acidity and tight bunches). Certified-organically farmed, hand-harvested fruit from 50-year-old vines, crushed, juice removed from the skins and spontaneously fermented in small steel tanks to...

100% Gaglioppo from massale selection. This parcel—Vigna Fego— has clay/marl soils and is right on the Ionian Sea. Grapes are crushed/destemmed; after 12 hours maceration in stainless steel, the juice is not pressed, but drained by gravity. Aged in stainless steel and released late. Beautiful brick...

A blend of Zweigelt, Merlot, and Pinot Noir. Creamy and rich with a hint of strawberry. Refreshing and delicious. Sustainable.

100% Zweigelt. The style is super fresh with a zesty mineral finish, showing off the loess terroir of the Hohenberg and Georgenberg vineyards. Fermented in stainless steel and aged on the lees. Certified sustainable, converting to organic certification.

100% Pinot Noir vinified in ancient barrels with a short soak and no malolactic. Savory, peppery, minerally, fine-boned, driven by strawberry and red currant flavors. Arch-traditional, sustainably grown and conscientiously made, always popular, always excellent.

60% Pinot Noir, 20% Pinot Meunier, 20% Portugieser from estate-owned organic vineyards plus some contracted fruit. Sites include the "cooler" side of the Roter Hang and some chalky loam soils on top of the Rhine plateau. Vinified in steel, macerated briefly on the skins, and closed with a screwcap...

Certified HVE - Sustainable. A blend of Grenache, Syrah, and Mourvedre from the Coteaux de Lauzes made in the saignée method. Hand-harvested and destemmed, then macerated for a few hours before being pressed. Smooth, generous and fruity, with an amber-shaded color of incredible intensity.

Sainte-Victoire is one of the new crus in Provence, with only 24 winemakers. Due to the special terroir and micro-climate of this area, Mas de Cadenet has more persistence and structure than a typical Provençal rosé. Cadenet employs traditional methods: free-run juice is drawn off as soon as the...

50% Côt/50% Gamay. From sustainably farmed estate vines on clay-limestone soils . Direct-press for Gamay; one-day maceration for Côt. Hand harvest; natural-yeast fermentation; malo; aging in tank. Bright medium-pink with juicy fruit, zippy acidity and a chalky finish.

From 100% Pinot Noir vines over 60 years old, planted on the famous flinted hills of Saint-Satur, on the eastern side of the Sancerre appellation. This is a saignée rosé which is bled off after 48 hours of cold maceration. Vinified in temperature-regulated stainless steel tanks and aged for 3-4...

40% Merlot, 30% Cabernet-Franc, 30% Malbec. Made from vines 100% devoted to Bordeaux Rosé, on lower slopes with a cooler climate that optimizes natural freshness and fruitiness. Each grape variety is vinified separately for the best aromatic expression; direct-pressed, vinified and aged in...

100% Gamay. A delicate rosé with plenty of minerality and crisp fruit that reflects the granite and limestone slopes of the Alps. Fermented and aged in stainless steel. Sustainable.

100% Gamay. The Puzelats source organically farmed fruit from friends in the Touraine as well as in the Beaujolais for their rosé. Whole-cluster direct press; spontaneous fermentation with native yeasts; malolactic fermentation; aged in tank; bottled without fining or filtering and with minimal...

80% Carignano, 20% Alicante Nero (aka Grenache).  The Carignano was direct-pressed and then whole clusters of the Alicante Nero were added to the tank, macerating there for 12 days and coloring the wine. All concrete. Low alcohol, salty, and finishing with almond/fennel seed freshness. Certified...

An ultra unique rose from Christoph Hoch - 100% Zweigelt, spontaneously fermented and aged in burgundy barrels with flor in the warm cellar. After a month long fermentation, the flor forms and then the wine spends at least 5 months with the flor. Strawberry, tart, and salty with a slightly tannic...

This is the second year Sandra makes a rosado and it is fascinating to see her finding her ways with the wine. As she says, it is like solving a puzzle, and not following a recipe. She blends from multiple parcels and vinifies each one accordingly in order to get a fresh, and "fluid" wine. A mix of...

50% Grenache 50% Cinsault. Direct press, stainless steel tank fermented. Certified Organic, Practicing Vegan. A medium-pale rose with zesty fresh strawberries in the nose, a round & dynamic mouthfeel and lasting, refreshing red fruits through the finish. Essentially, the perfect bistro wine.