Rossese di Dolceacqua 'Cima Tramontina' Du Nemu 2023
The Rossese from Dolceacqua “Cima Tramontina” by Du Nemu is a Rossese made with only grapes from the denomination Tramontina, which is the highest area of Dolceacqua. On the nose, red and black fruits are perceived,like strawberries and blackberries, but in addition to the fruity aromas, typical spicy notes emerge on the finish. Deep and complex, on the palate, the typical savoriness is perceived, which together with a moderate tannin excellently balances the warmth of the wine. The typical bitter finish of the Rossese recalls a typical pairing, namely rabbit alla ligure
The Rossese di Dolceacqua "Cima Tramontina" made by Du Nemu represents, from the winery in Camporosso, the interpretation of one of the 33 nomeranze that constitute the territory of Rossese, a Ligurian wine par excellence and surprisingly red in a land of whites. Tramontina is a high-altitude area that holds archaeological interest as a pre-Roman Ligurian site, already inhabited in prehistoric times.
Du Nemu produces its Rossese di Dolceacqua "Cima Tramontina" by vinifying in purity the Rossese di Ventimiglia grapes coming from the homonymous cru. The nomeranza, as it is better identified in accordance with the local traditional expression, is located within the Nervia valley, in the municipality of Dolceacqua: the reference plot is planted at about 500 meters above sea level, above soils defined by the flysch of Ventimiglia, the characteristic sedimentary rock composed of repeated layers of clays and sandstones. The vines are managed according to the ancient bush pruning system and offer a south-facing exposure, with a density of 4,000 vines per hectare. The harvest must be done manually, due to the steep slopes, and the destemmed grapes are gently pressed. Fermentation takes place in stainless steel tanks at a controlled temperature of 28 °C and the maceration on the skins lasts for about 6 days, with periodic pump-overs and délestage. Malolactic fermentation and aging occur in steel: the Rossese is ready for bottling in the summer following the harvest.
Du Nemu's "Cima Tramontina" presents itself to the eye with a peculiar and fascinating light ruby red color. The nose is immediately characterized by notes of red berries, wild strawberries, and raspberries, a sharper nuance of medlar, and the accompaniment of elegant spicy hints, black pepper above all. The taste is dry, marked by a perfect saline line, deep and with a pronounced tannic texture, with a characteristic bitter finish. Ligurian cuisine seems to be made just for Rossese di Dolceacqua: vegetable pies and roasted rabbit, or seared tuna served just fresher.