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Rosé wine can be made in three different ways: by direct press,  drawing off or by blending – although this method is illegal in EU regions, apart from when making Champagne.

The colour can vary from deep pink to very pale, almost clear. It is influenced by factors like the grape varieties and winemaking methods used, as well as individual winemaker styles.

It is particularly enjoyed in the summer months and has prompted other products to be launched, including flavoured gummy bears, lollipops and ‘frosé cocktails’.

Food matching: Fiona Beckett recommends trying a bold off-dry rosé with hot, Sichuanese-style dishes and Matthieu Longuere MS says it’s a ‘no brainer’ when it comes to pairing with tomatoes.

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Hélène Seillan, the daughter of Verité's Bordeaux-trained winemaker Pierre Seillan, works alongside her father