The Rossese di Dolceacqua was the first Ligurian wine to get the DOC recognition back in 1972. The name derives from the French ‘roché’, which refers to the rocky ground where it’s grown.
The vines are between 30 and 100 years old. The best rossese grapes are destemmed and fermented with autochthonous yeasts at a maximum temperature of 29°.
Intensely perfumed with wild berries, cherry, dog-rose and spices. Slightly savoury on the palate, with a warm body and bitter notes.
Pair with blue fish, grilled or lightly dressed white meats, rabbit, stockfish and vegetable pies.