WTN: Rossese di Dolceacqua

I opened a Foresti Rossese di Dolceacqua 2018 which was really fun. Rossese is the same grape as Tibouren in Provence where it's used mostly in rosé but this Ligurian one is red. Texturally it reminds me a bit of good Beaujolais with its lowish tannin, decent refreshing acidity and sweet fruit. But the aromas are pretty unique and fun: earthy, herbaceous, lifted, sweet. I'm enjoying it very much but have difficulty finding words. Those of you more adept at this stuff: how can one describe Rossese?

[Jenise]

I don't know, I don't think I've ever had a Rossese. But I've had Tibouren, and the first time I had it a large group discussion about whether it was rose or light red wine ensued. My understanding was that the latter was technically more true, and it certainly looked that way in the glass. I don't remember the flavors well enough to describe it, though.

I opened a Foresti Rossese di Dolceacqua 2018 which was really fun. Rossese is the same grape as Tibouren in Provence where it's used mostly in rosé but this Ligurian one is red. Texturally it reminds me a bit of good Beaujolais with its lowish tannin, decent refreshing acidity and sweet fruit. But the aromas are pretty unique and fun: earthy, herbaceous, lifted, sweet. I'm enjoying it very much but have difficulty finding words. Those of you more adept at this stuff: how can one describe Rossese?

Well, Saina I love Rossese from Liguria. It, to me, has a lot of high-toned fragrant cherry character not too unlike
the Brachettos of the Piemonte, but more cherry than strawberry. It doesn't have the more earthiness that I get out of Gamay, Beaujolais or EdStJohn.
Tom

We stayed in an apartment in the fortified village of Dolceacqua in what seems now like a previous life (the 70s). We naturally quaffed some Rossesse and Saina's description rings bells, even though I think that most of the wines were rougher then.