Ramoino Vini Tilò
Ramoino Vini Tilò Sbagliato
Anchisa Ramoino Vini - anchisa
Moie - Ramoino Vini
Montenero - Ramoino Vini
Ramoino Vini - Serro De' Becchi
Ramoino Vini - Pigato
Vermentino - Ramoino Vini
Ormeasco - Ramoino Vini - Ormeasco di pornassio
Rossese - Ramoino Vini - rossese di dolceacqua
r'OSé - Ramoino Vini
Champagne - Ramoino Vini

Serro de’ Becchi from the Azienda Agricola Ramoino

Rossese di Dolceacqua selection

The Altamira Bison, a 17,000-year-old rock painting, painted by our ancestors in the Altamira cave in central Spain, well represents the Serro de’ Becchi, a strong and structured Rossese of Dolceacqua, but which is also balanced, with good finesse and elegance. A warm wine, which arrives from the sea, to Messalia, now Marseilles, thanks to the Mediterranean trade of Greeks and Phoenicians, and which spreads in Liguria and Provence (here it is known as Tibouren and is vinified in rosé), with different names, perfumes, colours depending on the territory, the cultivation wisdom, the air, the terroir. Gallesio, a jurist and botanist from Finale who became a Napoleonic bureaucrat, already spoke of the Rossese wine in his most famous treatise, La Pomona Italiana.

Strong as the Bison

Serro de’ Becchi is warm, it narrates a harsh, vertical territory, kissed by the sea, but lashed by the cold of the Ligurian Alps. Serro de’ Becchi, like the Bison, is a strong wine, it goes well with goat and beans, but also with game, with the wild boar sacred to the Celts, and with mature cheeses. Serro de’ Becchi, with its pleasant spiciness, is a wine for meditation, given its strength and its complexity, consisting of red berried fruit, blueberry above all, but also of strawberry tree and blackberry.

Collezione La Grotta Dipinta

Serro de’ Becchi

Rossese di Dolceacqua – Registered Designation of Origin

Serro de Becchi Ramoino Vini

Vine variety: Rossese

Area: Western Liguria

Alcoholic strength: 14,5%

Colour: ruby red with garnet reflections after ageing

Bouquet: vinous and fruity, with ripe red berries

Taste: soft, balanced, with persistent hints of red fruit

Serving temperature: 16-18 °C

Winemaking: from old vines, in steel; minimum ageing 1 year

Ideal pairing: roasts, cold cuts or medium-aged cheeses

Production: 5,000 bottles

We recommend tasting on the notes of:

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