The last remaining plantings of Roscetto vines may be restricted to a six-hectare plot near Montefiascone, northern Lazio (home of the intriguingly named Est! Est!! Est!!! di Montefiascone).
The low-yielding Roscetto variety produces small, tightly clustered berries with a high concentration of sugar balanced by crisp acidity. However, because so few commercial wines are made with Roscetto, it's difficult to make generalizations about the grape's fruit character. Some blends are released as Est! Est!! Est!!! wine, in which Roscetto usually makes up 30 to 40 percent; Trebbiano dominates, followed by Malvasia.
Varietal releases include a dry sparkling wine, a dry still wine, and a sweet passito wine made from dried grapes. No DOC exists for Roscetto when made in purezza (pure), so these wines are released under the generic Lazio IGT designation.
Synonyms include: Rossetto
Best food pairings for Roscetto wines include:
- Pumpkin-stuffed tortellini with sage butter
- Peruvian ceviche
- Green salad with blackened chicken
