Rossola Nera is a rare red grape variety primarily cultivated in the Lombardy region of northern Italy, particularly within Valtellina. Recognized for its ability to thrive in Alpine climates, Rossola Nera produces wines with a distinctive aromatic and flavor profile. On the nose, it offers subtle cherry, raspberry, and red currant aromas, often underscored by floral nuances and a hint of earthy minerality. On the palate, Rossola Nera wines are typically light to medium-bodied, with bright acidity and moderate tannins, delivering flavors of fresh red berries, pomegranate, and a touch of spice.
The most notable expressions of Rossola Nera are found as blending components in Valtellina red blends, partnering with Nebbiolo (locally known as Chiavennasca) to enhance complexity and freshness. Occasionally, it is vinified on its own to produce elegant, delicately structured varietal wines.
Rossola Nera pairs exceptionally well with a range of Northern Italian cuisine. Recommended pairings include cured meats like bresaola, mushroom risotto, roasted poultry, and soft cheeses such as Taleggio. Its vibrant acidity and subtle fruitiness complement dishes with herbs and earthy flavors, making it a versatile choice for refined yet approachable wine experiences.
