Roussin

Roussin is a red grape variety originating from the border region between Italy and Switzerland. First mentioned in 1838 by Italian ampelographer Lorenzo F. Gatta, it is known by several synonyms, including Doussain Rosso, Gros Roussin, Picciou Roussin, and Rossé. This late-ripening variety is believed to be a natural cross between Rouge du Pays and an unknown father variety. It produces wines with a garnet-red color, fine acidity, and distinct cherry flavors, known for their good alcohol structure. Though it is an old vine in Switzerland, it is cultivated in small quantities in various Italian regions, including Valle d'Aosta, Molise, Tuscany, Sicily, and Veneto.

Roussin wines are garnet-red in color, with a fragrant nose that reveals cherry notes. The wines are finely acidic with a good alcohol structure, offering a balanced profile. The cherry flavor is prominent, making Roussin wines vibrant and fruit-forward while maintaining a sophisticated complexity.

Roussin is primarily found in small quantities across several Italian regions, including Valle d'Aosta, Molise, Tuscany, Sicily, and Veneto. Despite its limited cultivation, it is recognized as an important variety in these areas, though it is categorized as an old vine in Switzerland. The variety's parentage traces back to a natural cross between Rouge du Pays and an unknown variety, and it is the ancestor of varieties such as Neyret and Rouge de Fully.

Despite being known by several names, Roussin is not to be confused with Roussin de Morgex, a different regional variety.

The variety is rare, with only two hectares of vineyards recorded in 2016, making it an elusive gem in Italy and Switzerland's wine regions.