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These Rosé cocktails are easy to make and even easier to drink - refreshing and fruity, they’re essentially summer in a glass! 

Festive and summer holiday celebrations with friends and family are a great time to celebrate with a cold glass of Pizzini bubbles. With a few extra ingredients, you can dress a classic Prosecco, Moscato or Brachetto into a fancy cocktail for your party guests.

Savouriness, difficult to put into words, it is in the same family as earthiness and umami, one of those fleeting things that you recognise as you taste it and a trade that I am always looking to emphasise in our Sangioveses.

Palate memory is a wonderful thing - we are often quite amazed at the power of a sip of a certain wine to instantly transport the drinker straight back to the time, place, company and flavours experienced in that precise moment.

Writing wine tasting notes is a job I tend to put off, but once I get started it’s quite engrossing to pick out the elements of the blends I’ve created and try to match them with the right descriptors.

I can still feel the sting of the boot to my eight-year-old rump when Dad found me, happily walking home from a bit of night fishing in the King River near home.

Last year we restored two of the central tobacco kilns that are part of our main farm building to create a special tasting and events space. We have called it the Kiln Room.

There has been talk in wine circles for over twenty years of a Rosé Revolution. I’m not sure if it’s actually happened yet, but our rosé story is more of an evolution than a revolution.

Rosetta Pizzini, my beautiful mother-in-law, left school at the age of 14 to work in an osteria in her home town of Bolzano, northern Italy.