Rosé should be served chilled but not ice cold.
Almost all rosé should be consumed within the year after release although some more robust examples can age another year or so. In general, though, fresher is better.
Store bottles in a cool, dark place. While it is now common for wine makers to use plastic corks or screw-top closures which may be stored vertically or horizontally, those with the traditional corks should be laid on their sides to keep them moist.