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What would a basic collection with house wines be without a rosé? Well, a much more colorless one. It will simply be so much more wonderful if you, like Billy Joel in the song "Scenes from an Italian restaurant", have the entire wine food circle to choose from. However, our first rosé launch comes from Provence in France. Approximately midway between Nice and Marseille, we find the producer Figuiéres, which is run by the Combard family. The vineyards are managed organically and the focus is entirely on making different styles of rosé wine.

The wine is made from a blend of Cabernet Sauvignon, Syrah, Cinsault and Grenache grapes, grown in clay soil. The grapes are left to soak with the skin for three hours to give color and just the right amount of character. Then fermentation and storage in a steel tank takes place, before bottling just in time for spring.

This type of lively and brightly colored rosé wines from Provence is best consumed one year after harvest. After all, it is the flirty perfume blend of peaches, strawberries, flowers and herbs we want. Enjoy it with mist on the glass for your summer salad lunch under the parasol. This is a wine that you should always have in your home, in the fridge of course!

Our house white wine should move you mentally to an outdoor restaurant by the Mediterranean and be as fresh and mineral as a spring stream! That was where our aim was set when we started looking for what would be our first own white wine launch. When we found the cool grape arneis and a passionate grower named Giovanni Almondo we knew we had hit the spot. The Almondo family lives in Montà in the northern part of Roero, which is part of Piedmont. Here, in the sandy soils, the otherwise fairly hard-grown green grape arneis thrives.

The vineyard where the grapes grow is located about 400 meters above sea level and the soil here consists of 60% sand, 25% clay and 15% limestone. After harvesting, pressing and fermentation, the wine is stored for 10 months in a 95% steel tank and 5% unroasted barriques, so as not to "color" the wine in any way. The oak barrels help to round off the acid in the wine a bit.

Over the years, Giovanni has become an expert in producing crispy and mineral-driven white wines from various vineyard locations. Our wine comes from a six-hectare vineyard with older vines called Bricco delle Ciliegie. The age of the vines along with the soil provides a perfect mix of elegant citrus perfume, mineral salt, hazelnuts and refreshing acids.

Roero Arneis is a brilliant all-round wine. In other words, it works just as well to have a glass on the balcony in the sun or while you cook as for more festive events with elegant dishes.
If you prefer to wait for it, It is actually an excellent idea to store this type of serious Arneis for a few years as well, but our guess is that you will run out before you even think about it :-)

Can you really have a barolo as a house wine? Of course you can! To find the perfect red wine, we went to Italy's most sought after wine region, Piedmont (again :-). Here we teamed up with Piedmont's best cooperative, Terre del Barolo, to get hold of the best nebbiolo grapes from the fantastic vintage of 2016. Together with the importer Budbreak and Wines We Want, we are incredibly proud to make this exclusive Barolo wine available to all Singular Society members at cost price.

The grapes included in the wine comes from three growers in three different villages: Serralunga d'Alba, La Morra and Monforte d'Alba – and we know exactly which vineyards the grapes come from. Mixing several different vineyards in your house wine barolo is a traditional way to achieve a good balance. In our first edition, the grapes from La Morra contribute with perfume and elegance, while Monforte and Serralunga stand for strength, structure and roughness.

Nebbiolo grapes are left to soak with the skin for 20 days to leach out the taste, color and tannins. The wine is then stored in large oak barrels, so-called ”botti”, for at least 18 months. After storage, the wine is bottled where the storage continues until the day you pull out the cork. We would like to believe that the wine is peaking right now (May 2022), and is in a very good drinking phase but that there also is potential for at least another ten years of storage!

Given the age of the wine, it may need some breathing in the carafe before serving it in a large burgundy glass. The optimum temperature for our barolo is 16-17 degrees.