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Bulgaria Bulgaria | Blend
16
50
32
27
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12
75
24
94
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South Africa South Africa | Grenache | Cinsault | Syrah
new
22
90
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26
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91
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19
25
37
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Spain Spain | Тинтийа
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Bulgaria Bulgaria | Blend
BIWC Балкански винен конкурс 2026
- 40% discount
10
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19
56
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6
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73
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Italy Italy | Pinot Noir | Chardonnay
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Italy Italy | Pinot Noir | Chardonnay
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Bulgaria Bulgaria | Gamza | Mavrud | Rubin
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Bulgaria Bulgaria | Rubin
- 5% discount
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- 20% discount
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- 5% discount
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90
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Bulgaria Bulgaria | Broad-Leaved Melnik
- 15% discount
12
22
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90
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France France | Grenache | Cinsault | Syrah
- 40% discount
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Bulgaria Bulgaria | Mavrud | Broad-Leaved Melnik
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France France | Cinsault
- 25% discount
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Bulgaria Bulgaria | Pinot Noir
- 25% discount
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Bulgaria Bulgaria | Sangiovese
- 5% discount
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89
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Bulgaria Bulgaria | Pinot Noir
- 30% discount
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Spain Spain | Cabernet Sauvignon
- 30% discount
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Bulgaria Bulgaria | Pinot Noir
- 5% discount
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- 25% discount
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24
90
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Bulgaria Bulgaria | Cabernet Sauvignon | Merlot | Syrah
- 5% discount
10
17
19
89
лв.
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90
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Italy Italy | Sangiovese | Syrah
- 35% discount
17
33
33
89
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11
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03
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Bulgaria Bulgaria | Cabernet Franc
15
80
30
90
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Bulgaria Bulgaria | Pinot Noir
- 15% discount
8
64
16
90
лв.
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34
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36
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Bulgaria Bulgaria | Pinot Noir
- 20% discount
13
75
26
89
лв.
11
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21
51
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Bulgaria Bulgaria | Grenache | Mourvèdre | Syrah
- 15% discount
14
06
27
50
лв.
11
95
23
37
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Bulgaria Bulgaria | Rubin
13
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89
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Bulgaria Bulgaria | Rubin
- 10% discount
15
08
29
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Bulgaria Bulgaria | Pinot Gris
14
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Bulgaria Bulgaria | Blend
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Bulgaria Bulgaria | Blend
- 15% discount
17
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14
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48
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In our selection of rosés, you will discover a rich variety of grape varieties, flavours, and styles - from fresh and light to fuller-bodied and more aromatic. Before we introduce our selection of over 100 shades of rosé, let’s first recall what this wine actually is.

In short, rosé is made when red grapes undergo a short fermentation period in contact with the grape skins. It is this brief contact that gives the wine its characteristic pink colour. The winemaker has full control over how intense the colour will be and what style will be achieved - from almost pale, delicate shades to deeper, more concentrated rosés.

Three main methods of rosé production

Skin maceration - the most common method, where the juice remains in contact with the skins of the red grapes for a very short time - sometimes less than an hour. This is the classic approach, especially typical for regions such as Provence.

“Saignée” method - during red wine production, part of the juice is “bled off” into a separate vessel and vinified as rosé. This results in a more concentrated red wine while also producing an aromatic and structured rosé.

Blending - a method in which a small amount of red wine (usually under 5%) is added to white wine to achieve a pink colour. This approach is less common in still wines, but is typical for sparkling wines such as Champagne.

A brief history of rosé

The history of rosé takes us back to the 6th century BC, when vines and winemaking traditions from Greece reached the southern part of France. There, production of light, pale pink wines began, combining white and red grapes, which quickly gained popularity across the Mediterranean region.

Later, the Romans, impressed by the finesse of these wines, helped spread them even further.

In the 19th century along the French Riviera - the Côte d’Azur - tourists, after long walks, games, and sea adventures, would often relax with a chilled glass of rosé. Thus, this wine gradually became a symbol of summer, lightness, and carefree luxury.

Today, we invite you to immerse yourself in this atmosphere - to choose your rosé and enjoy that distinctive taste of lightness, freshness, and mood that only a glass of rosé can bring.