Cultivated exclusively in Valtellina, traces of this vine are documented as far back as the 17th century. Its name derives from the caracteristic reddish color of the skin, which becomes never truly black. The Rossola is used in many Valtellina wine blends, to which it gives good acidity, thus favoring the preservation and ageing.
Valtellina - blend in
Viticulture and winemaking
Late ripening grape, grape cluster spheroid and cylindrical violet, the production is smooth, with a potential alcohol of about 11 degrees. You get a ruby-colored wine, good fragrance, fresh acidity, a little 'tannic, medium-bodied, fruity. It is grown almost exclusively in Valtellina (Lombardy).