This is a more serious rosé, so treat it like a lighter red or even a complex white.

It’s from the incredibly exciting Cebreros wine region, high up in the Sierra de Gredos mountains west of Madrid.

Lots of rosé out there is made using excess grapes or juice - but this is the complete opposite. Bárbara selects the vineyards carefully, with making a great, ageworthy rosé in mind.

And again unlike lots of higher-priced rosé, the premium you’re paying here is for quality rather than marketing.

The Garnacha grapes come from south-facing vineyards in the San Juan de la Nava and Burgohondo areas - the soils here are quite fertile which means the grapes grow bigger in size, and you therefore get a higher juice to skin ratio compared to elsewhere in the valley. It’s the perfect raw material for making juicy, refreshing rosé.

Now for some geeky stuff - Bárbara lets the malolactic fermentation start naturally - this gives more complexity and expression to the wine. This is a trick that she picked up in her time working in Champagne.

The wine is aged in old white wine barrels for six months - before being bottled in the spring.

On the nose you get vibrant red fruit, wild herbs and even grapefruit - it’s so expressive and alive. On the palate then it’s structured, fresh and peppery, with that unmistakable minerality from the granite soils, and a gorgeous texture.

Enjoy it with nibbles like olives and cheese as an aperitif, and it will go with all sorts of mains - it will even offer refreshment to big meat dishes.

You might have heard of places like Bandol and Tavel that make top quality, long-lived rosé - this wine deserves to be right in that category.

Enjoy it now, but feel free to tuck a few bottles away and see how it improves over the next few years!