By Leanne De Bortoli
Feature recipe for February 2018


  • 1 bottle of De Bortoli Bella Riva Sangiovese Rose
  • 60ml vodka
  • 30ml grenadine
  • 150g fresh strawberries, hulled and sliced
  • 100g fresh raspberries
  • 2tsp white sugar

Pour the De Bortoli Bella Riva Sangiovese Rose into a rectangular baking pan or ice cube moulds and freeze overnight (the wine will not freeze solid because of sugar content). Combine strawberries and raspberries in a bowl with the sugar and leave sitting at room temperature for 15 minutes or until some of the berry juice has been released. Transfer berries to blender, add the grenadine, vodka and frozen rose, then blend on high until you get a 'slushie' consistency. Serve in a wine glass with fresh berries as garnish.