Rossese is sensitive, delicate and subtle. Its color is as transparent as contact lenses and brighter than blood. After a few years, it changes to a rust-colored orange. He ages mediocre, oxidizes easily and just does work. The fact that there are only about 80 ha of them is understandable. The fact that one of the best red wines in Italy is still made from it is remarkable and at least in need of explanation.
Although this is not easy. What exactly is the reason that Antonio Perrino knows how to open up worlds with his Rossese di Dolceacqua, probably only he knows – and Antonio is not particularly talkative in this regard. So we make a few assumptions and hope that a few of them hit the mark. First of all, there is the winemaker himself. 2019 is his 58th read, so you can assume that he knows what he's doing. Trends and fashions do not interest him, he always does what he thinks is right and what he likes. Having just over two hectares of vines, he does everything by hand. His vineyard is steep and is built on a rock, which he himself calls sgruttu, while geologists say Flysch about it. The sea is close, the mountains too and the thermals of both certainly add to the elegance. InKeller, which is in reality his garage, he lets the wine become in peace. The fermentation is spontaneous, the aging in small, used wooden barrels, filtered and sulfurized is not.
Transparent and bright, a wine, as if under a red veil. Wild strawberries, roses, thyme and salt set the first notes of smell and taste, pepper and maquis complement. The tannin is velvety and soft, the acidity pulsates, but never pushes itself to the fore. The texture looks supple and yet sublime, the body is elegant. Drinking flow combines with substance and depth, the finale is herbal and sustainable.
Grape: 100% Polyester
Plant protection: Sulfur, copper and preparations on a plant or animal basis, not certified
Vineyard: Steep single slope above Dolceacqua. Close to the sea and almost already in the mountains and therefore influenced by both. Sandy weathering soils, flysch. Old vines (50 years+) Education system: Alberello;
Read: By hand in boxes with a capacity of 25 kilos
Anaerobic digestion: Spontaneous/ wild yeasts, without temperature control
Expansion: Eighteen-day maceration, 18 months in used wooden barrels
Alcohol content: 13.50% vol
Clasp: Natural cork
Drinking temperature: 14-16 °C
Perfect drinking maturity: from now - 2030
Content and price per liter:
Maxim: All Vinonudo listed winegrowers work in their vineyards with compost, organic fertilizer and natural preparations and do not use herbicides, pesticides and artificial fertilizers.