Fines Bulles Rosé

Tempranillo is an unusual base for a sparkling rosé, and it's what gives this one its salmon, partridge-eye colour and its jammy red fruit. Vintense builds it in Herve, Belgium, then strips the alcohol using vacuum distillation, applying low pressure so the alcohol evaporates at 25 to 30°C rather than being boiled off. Keeping the heat that low is the whole point, since the volatile aromatics that carry raspberry, blackcurrant and wild strawberry survive the process instead of cooking away. In the glass the bubble is dynamic and the attack is lively, softened by a little roundness through the middle, with a vine peach freshness closing things out. Vintense positions it against a Crémant rosé rather than a Champagne, which is honest about where it sits. Serve at 8 to 10°C as an apéritif, alongside tomato lasagne, or with red fruit desserts. Vegan, gluten free, and 23 calories per 100ml.