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Rossese

An uncommon varietal grown in very small pockets of Italy and Southern France, where it is known as Tibouren. In the Provence region, it is used mainly to make Rose wines, both as a single varietal, and in blends. But Rossese has found its voice in Italy in a tiny area called Dolceaqua (sweet water), a province of Liguria. Tipped to be a local speciality, Rossese di Dolceaqua, as it is known, is a light to medium-bodied red, with brightly aromatic, ripe red fruit aromas (not dissimilar to Pinot) and a distinctive dried-herb-earthiness on the palate. Great for pairing with antipasti and lighter meat dishes.