Man O War Pinque Rose

They are pressed gently in a Champagne press with minimal skin contact, which gives the pale salmon colour. Fermentation is slow and cool in stainless steel, so the wine stays crisp and aromatic rather than heavy. Expect wild strawberry, watermelon rind, white peach and rose petal, finishing with a salty, sea-breeze edge.

The name comes from the pinque, a small flat-bottomed cargo ship that worked the Mediterranean, and the style follows the dry, pale rosés of Provence.

Serve it well chilled with fish and shellfish. Grilled prawns, steamed mussels or a bowl of garlicky aioli with crisp vegetables all suit it, and so do salads and light seafood pasta. Rosé is at its best young, so this is a bottle to open rather than cellar.