# Rosa Rosarum (Pietro Cassina)

> Rosé, Coste della Sesia DOC Rosato by [Pietro Cassina](https://ilvinobello.com/wineries/pietro-cassina.md), Alto Piemonte, Piemonte, Italy. From Il Vino Bello (https://ilvinobello.com/wines/pietro-cassina-rosa-rosarum).

- **Producer:** Pietro Cassina
- **Style:** Rosé
- **Denomination:** Coste della Sesia DOC Rosato
- **Grape:** Nebbiolo 100%
- **Production area:** Alto Piemonte, Lessona; Cascina Chignalungo estate
- **Soil:** Fluvioglacial gravelly-sandy soils, coarse and heterometric, deeply altered and partly displaced, topped by loessic silty-clay layers. Acidic soils, generous in manganese and iron, orange, yellow and dark brown in colour.
- **Exposure:** Southeast to southwest
- **Harvest:** Between the first and second week of September
- **Vineyard planting:** Espalier Guyot training, about 5,000 vines per hectare, 290 m above sea level
- **Vinification:** Grapes are hand-picked, sorted, crushed and softly pressed. The must goes into steel tanks where alcoholic fermentation begins at a controlled temperature, with brief skin contact; after about ten days the lees settle by static decantation. The wine rests on the lees for several months, then is clarified, filtered, bottled and given a brief final ageing in the cellar.
- **Serving temperature:** 10-12°C
- **Storage:** Ageing potential up to 2-3 years
- **Last updated:** 2026-09-25


## Summary

A rosato made from 100% Nebbiolo, briefly macerated on the skins then vinified in steel, from the Cascina Chignalungo estate.

## Tasting notes

Delicate pink intensity. Very intense, persistent nose of young forest fruit such as currant, raspberry, strawberry and rhubarb, with citrus and a hint of flint. Dry palate with still-young but not aggressive tannins, notes of cherry, berries, rosehip and a light spice in the finish.

## Food pairings

Tuna, salmon or sea bass carpaccio and tartare; seafood salad; vitello tonnato; asparagus or lemon risotto; pasta with fish or vegetable sauces; ricotta ravioli with butter and sage; baked or grilled sea bream or branzino; chicken with herbs or escalopes with lemon; fresh or lightly aged cheeses such as robiola or tomini.