This pure Cannonau from Sardinia has reached the ranks of the world’s elite rosés. It’s made from low-yielding old vines farmed organically, entirely by hand (with the occasional help of an ox) from sandy mountaintops in the village of Mamoiada. Barrosu offers a deep complexity and layers of flavor, like a nectar of freshly pressed strawberries with a savory, stony, dry finish. If you’ve enjoyed other serious rosés like those from Dominique Hauvette, Domaine Tempier, or Tavel, Montisci’s is in the same family: food-friendly, age-worthy, and ravishingly delicious down to the last drop.