Rossola is an intriguing and rather rare red grape variety indigenous to northern Italy, most notably cultivated in the Valtellina region of Lombardy. It is typically found as part of blends, lending unique characteristics to local wines. On the nose, Rossola wines present delicate aromas of red currants, sour cherry, wild berries, and subtle floral notes, often accompanied by hints of dried herbs and a light spiciness. The palate tends to be lively and fresh, with pronounced acidity, light body, and moderate tannins, contributing to the finesse and elegance of the finished wines.
Rossola thrives on the steep, terraced vineyards of Valtellina, where the alpine microclimate imparts a lovely vibrancy and minerality to the wines. While most commonly used as a blending variety—especially with Nebbiolo (locally known as Chiavennasca)—Rossola can occasionally be found in varietal expressions, showcasing its charmingly tart and juicy character.
Typical styles crafted from Rossola include youthful reds designed for early drinking, displaying bright fruit and freshness. For food pairings, its crisp acidity and subtle savoury notes make it an excellent match with cured meats, alpine cheeses, mushroom risottos, and roasted poultry, enhancing the flavours and offering delightful balance at the table.
