Rossola

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.

Also known as, Ugni Blanc, Turbiano, Lugano, Greco, Rossola, Rossetto, Rusciola, Trebbianello, Perugino, Buzzetto, Spoletino, Albano, Procanico, Santoro, Bobiano, St Emilion, Clairette Ronde, Clairette de Vence, Clairette Rose, Gredelin, Roussan, ...

Falanchina, Greco, Gredelin, Hermitage White, Juni Blan, Lugana, Malvasia Fina, Muscadet Aigre, Padeiro Branco, Perugino, Procanico, Procanico Dell Isola D Elba, Procanico Portoferraio, Queue De Renard, Romani, Rossan De Nice, Rossetto, Rossola, ...

See also: Grape, Wine, Italy, Region, Variety