Rossola Nera is a rare red grape variety native to northern Italy, primarily cultivated in the Valtellina region of Lombardy. This grape is often used in blends, offering a distinct aromatic complexity. On the nose, it reveals vibrant red fruit notes such as sour cherry and raspberry, complemented by hints of wild herbs and subtle floral nuances. The palate is fresh and lively, featuring a medium body, bright acidity, and gentle tannins, which contribute to a harmonious structure. Occasionally, the wines display a touch of spice and mineral undertones, reflecting the Alpine terroir.
Rossola Nera is mostly found in traditional Valtellina Rosso DOC blends, usually alongside Nebbiolo (locally known as Chiavennasca), as well as Pignola and Brugnola. The resulting wines tend to be graceful and elegant, focusing on freshness rather than power, making them particularly approachable when young but capable of short-term ageing.
Recommended food pairings include lighter meat dishes, such as roast poultry or pork, mushroom risottos, and semi-matured cheeses. The wine’s acidity and subtle fruit profile also complement Italian charcuterie and vegetable-based pasta or polenta dishes, enhancing the meal without overwhelming delicate flavours.