Spanish Rosé & Orange Case

A deeply coloured, fabulously fruity dry Spanish rosé made from local garnacha. Fresh red-berry fruit, a streak of citrussy grapefruit and a refreshing dry finish makes this a great wine for food that packs a punch but equally leaves you feeling refreshed. Even in the days of the Kingdom of Navarre, much of the wine produced locally was thirst-quenching rosado to sustain the passing pilgrims, exhausted from their gruelling passage through the Pyrenees. Try it it garlicky sausages from the barbecue or with a paella packed with seafood this summer.

A stylish, vibrant Rioja rosé from one of this famous Spanish region's leading lights. No oak here at all, just delicate, pretty and mouthwatering fruit.

A fragrant and elegant Spanish rosado from the on-form Zorzal team. This is dry, fragrant and floral with refreshing raspberry fruit flavour. Dry, attractively floral on the nose and long on personality, this is a great picnic partner when the sun shines and the great outdoors beckons.

Where the Levante meets Castilla–La Mancha, not far from Utiel-Requena, lies this hidden gem of a winery, Altolandon in Manchuela DO in the south-east of Spin. Made from a blend of white grapes that undergo skin contact, this organic and minimal intervention wine takes on a striking amber colour and rich texture. Winemaker Rosalía blends garnacha blanca, garnacha gris, chardonnay, viognier, and muscat, allowing around a week of maceration on the skins, giving the wine its beautiful colour, gentle grip, and complexity. Very versatile, I would happily enjoy this as an aperitif, or with mature cheese, smoked fish or a local paella.

A pale yet characterful pink from the south Mediterranean coast made from organically grown, dry-farmed monastrell bush vines. Delicate, easy drinking, dry and fresh with zip and red fruit, it slips down very nicely. Pair with a summer’s day, salads and friends.

A skin-contact white, or 'orange- wine, made from dry-farmed old bush vines of merseguera with 10% muscat of Alexandria. While orange wine may feel like a modern trend, this harks back to the region’s ancient vinos brisados ('crushed wines'), traditional whites made with extended skin contact. Here, the wine spends three months on skins, with minimal intervention. Amber in colour, it’s dry, aromatic, with a touch of grip and texture. Expect fine tannins, salty edges, pithy mandarin, wild herbs, apricot, almond and white peach. Fresh, textured and distinctly Mediterranean, yet versatile enough to pair with white meats, tapas, rice dishes and more.