Rossola is a rare Italian grape variety predominantly cultivated in the northern region of Lombardy, specifically in Valtellina. This unique red grape produces wines that are light to medium-bodied, often showcasing a bright ruby hue. On the nose, Rossola exhibits delicate aromas of red currant, wild strawberry, and sour cherry, subtly layered with floral notes such as violet and hints of dried herbs. The palate typically features vibrant acidity and soft tannins, with flavors mirroring the aromatic profileâlively red fruits, a touch of cranberry, and gentle spiciness.
Rossola wines are most commonly crafted as dry varietals or as blending components to add freshness to the robust Nebbiolo-based wines of the region. They are appreciated for their finesse, transparency of fruit, and refreshing character, making them ideal for early to mid-term consumption.
For food pairing, Rossolaâs bright acidity and delicate structure make it an excellent match for local Lombard cuisine. Pair with cured meats, roasted poultry, risotto with mushrooms, or soft alpine cheeses. Its versatility also complements Mediterranean vegetable dishes and light pasta preparations, highlighting both the wineâs elegance and the foodâs subtle flavors.
