Time as Ally
Roberto Rondelli is a young winemaker from Brunetti, a small fraction of Camporosso in the extreme western corner of Liguria — a stone's throw from the French border — who has dedicated himself to reviving family vineyards and elevating small-production wines rooted in Rossese di Dolceacqua, Pigato, Vermentino, and other local varieties. Founded in 2000 when Roberto was just eighteen, with the help of his father Danilo, the estate began by reclaiming the lands of Migliarina where his grandfather Pepin once cultivated vines. The first wine bearing the Rondelli name was produced in 2009, after years of patient experimentation and travel. Today, Roberto works 3.5 hectares of small, steep, demanding vineyards in the Val Roja area, surrounded by Mediterranean maquis forest, producing approximately 25,000 bottles annually. His approach is organic-certified and biodynamic-informed, attentive, terroir-driven, and focused on quality over quantity. In the cellar, he relies on indigenous yeasts, minimal intervention, and extended ageing — often a year longer than market trends, with his flagship Migliarina red ageing four years before release. The result is a portfolio of about five key labels — Roja, Marne Blu, Arenaria, Pigato Vigna Ciotti, and Vermentino Birbante — wines recognized for their balance, aromatic expression, strong sense of terroir, and the kind of elegance that tends to add nothing that does not come from the vineyard.
Dreams, Roots & Patient Time
The story of Roberto Rondelli is a story of a teenager who chose the most difficult path — not away from the land, but deeper into it. Born into a family with viticultural roots in the Val Roja, Roberto made a decision at eighteen that would define his life: to reclaim the lands of Migliarina, where his grandfather Pepin had once cultivated vines, and to follow his dreams along a difficult but deeply satisfying road. It was 2000, and with the help of his father Danilo, he began planting the first vines — predominantly Rossese di Dolceacqua, the great red grape of the Ponente Ligure, alongside Vermentino and Pigato, the two white varieties that embody the soul of the Ligurian Riviera. The early years were not easy. The terrain was steep and demanding, the vineyards small and scattered among forests of Mediterranean maquis, and the work entirely manual. But Roberto possessed something beyond youth: a deep love for the land and its roots, a vision of the vigneron's work that respects the soil and the plants, and a patience that would become his greatest ally.
The Rondelli family history is intertwined with the history of Dolceacqua itself — one of the driest places in Italy, a valley where viticulture stretches back to the ancient Greeks and where the Rossese di Dolceacqua became the first DOC in Liguria in 1972. Roberto's grandfather Pepin had cultivated vines on the Migliarina hills, and those same hills called to Roberto as a young man. He began by helping his father, learning the rhythms of the vineyard, the language of the vines, and the particular challenges of the Ponente Ligure terroir. But Roberto was not content to simply continue tradition — he sought to elevate it, to understand it more deeply, to make wines that spoke not just of Liguria but of his specific corner of it: the blue marls of Migliarina, the conglomerates of Montevilla, the sulfurous water traces that give the local whites their unique aromatic signatures. After years of travel, experimentation, and patient learning, he vinified for the first time in 2009 in a rented cellar in the nearby village of Dolceacqua. It was a modest beginning, but it marked the birth of a voice — a winemaker who would soon be recognized for wines of "alto livello qualitativo" (high qualitative level) and "grande personalità" (great personality).
Today, Roberto Rondelli works from a new cellar in Brunetti, close to his vineyards, with an almost maniacal attention to both vineyard and cellar. He is a vigneron who has found his language — a simple, direct language that allows one to understand his daily actions and his deeper philosophy. The land, he says, is only borrowed. He adopts organic principles and puts into practice biodynamic concepts, caring for his soil and gradually bringing the same philosophy into the cellar: limiting interventions, valuing indigenous yeasts, and reducing sulfur to the minimum. The harvest is conducted in multiple phases, separating zones and different maturations of the grapes, and the masses are kept separate until the final assembly. Time is his main ally — both for the timeliness of certain interventions in the cellar and for the waiting required for perfect maturation. His wines age approximately one year longer than market trends, while the Migliarina, his all-wood red, waits at least four years from harvest: two years in wood and two in glass. It is a philosophy of patience in an age of haste, of listening in an age of shouting.
Roberto's work has earned recognition from Gambero Rosso (who named his Dolceacqua Superiore Roja 2023 among the 13 best wines at Slow Wine Fair 2025), Jancis Robinson, Corriere del Vino, laVINIum, The Grape Reset, Chronos Wine, 3K Wine, and a growing network of gastronomic restaurants and enthusiasts who appreciate authenticity and depth. His wines — Roja, Marne Blu, Arenaria, Pigato Vigna Ciotti, and Vermentino Birbante — are not merely beverages; they are stories of a young man who became a master through patience, of a valley that demands everything and rewards the persistent, and of a conviction that the best wines come from the lightest hand and the longest wait. Roberto is not merely a producer; he is a thinker, a listener, a believer in the power of time to transform grapes into something that communicates the territory at its best.
"The land is only borrowed. I adopt the principles of organic farming and put into practice some biodynamic concepts. I care for my land."
— Roberto Rondelli
Val Roja & Mediterranean Maquis
Roberto Rondelli's vineyards are located in Brunetti, a small fraction of Camporosso, in the extreme western corner of Liguria's wine country — a territory so close to France that it feels as much Provençal as Italian. This is the Ponente Ligure, the Riviera di Ponente, where the Alps meet the Mediterranean in a dramatic collision of terrains, microclimates, and botanical diversity. The estate covers 3.5 hectares of small, steep, demanding vineyards in the Val Roja area, often surrounded by forests of Mediterranean maquis — holm oak, cork oak, strawberry tree, heather, lavender, and wild herbs that perfume the air and define the aromatic character of the wines. The terrain is hardscrabble, with slopes that reach grades of 70 percent, requiring monumental labor to farm. It is precisely this difficulty that makes Liguria the region that produces the least wine in Italy — and that makes the wines of the Ponente Ligure so distinctive, so sought-after, so irreplaceable.
The terroir is defined by its extraordinary diversity of soils and its position at the maritime-subalpine transition. In just 20 kilometers, one moves from coastal to sub-alpine conditions — a geographical compression that exemplifies both the difficulty and distinctiveness of Ligurian winemaking. Roberto works several distinct vineyard parcels, each with its own soil signature and microclimate. The Migliarina vineyards are planted on blue marls (marne blu) — calcareous-clay soils that give structure, finesse, and a particular mineral depth to the wines. The Montevilla area features conglomerates of pebbles and limestone, well-drained and forcing deep root systems, producing wines of elegance and aromatic purity. The sulfurous water traces found in some areas of the valley can impart particular olfactory sensations to the Vermentino and Pigato, making them unique — wines that could only come from this specific corner of the Mediterranean. The result is a mosaic of terroirs within a tiny estate: the blue marls providing structure and longevity, the limestone conglomerates providing freshness and finesse, the maquis forest providing aromatic complexity and biodiversity.
Farming at Rondelli is certified organic and informed by biodynamic principles, with a philosophy that emphasizes care for the land and respect for natural rhythms. No chemical pesticides, no synthetic herbicides, no artificial fertilizers. Roberto limits interventions to the essential, valuing indigenous yeasts and reducing sulfur use to the minimum necessary. The vineyard work is entirely manual — pruning, green harvesting, harvesting — with the harvest conducted in multiple passes, separating zones and different grape maturations to ensure that each parcel is picked at its optimal moment. The masses are kept separate until the final blending, allowing Roberto to understand the character of each vineyard, each vintage, each moment. The focus is on highlighting the character of each vineyard rather than maximizing production — modest yields that concentrate flavor, structure, and terroir expression in every bunch. The result is a viticulture of attention, of listening, of responding to what the vines and the season demand rather than imposing a predetermined plan.
The grape varieties are the classic trio of the Ponente Ligure — Rossese di Dolceacqua, Vermentino, and Pigato — each adapted to the specific soils and exposures of Roberto's vineyards. Rossese di Dolceacqua is the great red grape of the region, a variety of extraordinary elegance, perfume, and ageing potential that has been cultivated in these valleys since antiquity. It produces wines of good structure, notable alcohol, decisive tannins, and long ageing capacity — particularly in the Superiore typology. Vermentino is the Mediterranean white of adaptability and charm, producing wines of freshness, body, and saline character. Pigato is the more aromatic, more structured white of the Ligurian coast, with distinctive floral and citrus notes and a particular affinity for the local soils. Together, these varieties form a focused portfolio that expresses the full range of the Val Roja terroir — from the elegant, structured reds of the blue marls to the fresh, mineral whites of the limestone conglomerates, from the immediate pleasure of young wines to the profound depth of aged cuvées. All are hand-harvested, fermented with indigenous yeasts, and made with the patience that has become Roberto's signature.
Brunetti, fraction of Camporosso, Ponente Ligure, Liguria. Extreme western corner of Ligurian wine country, near French border. Val Roja area. 3.5 hectares of small, steep, demanding vineyards. Slopes up to 70% grade. Surrounded by Mediterranean maquis forest. Maritime-subalpine transition in just 20km. One of the driest places in Italy. Extraordinary diversity of soils and microclimates within tiny estate. Viticulture since ancient Greeks. Rossese di Dolceacqua first DOC in Liguria (1972).
Blue marls (marne blu) at Migliarina — calcareous-clay soils providing structure, finesse, mineral depth. Conglomerates of Montevilla — pebbles and limestone, well-drained, deep root systems, elegance and aromatic purity. Sulfurous water traces in some areas — impart particular olfactory sensations to whites, making them unique. Distinctive Ponente Ligure character: structure, minerality, aromatic complexity, ageing potential. Mosaic of terroirs within 3.5 hectares.
Certified organic, biodynamic principles. No chemical pesticides, no synthetic herbicides, no artificial fertilizers. Land is "only borrowed." Care for soil and natural rhythms. Limit interventions to essential. Indigenous yeasts exclusively. Minimal sulfur. Manual vineyard work entirely. Harvest in multiple passes, separating zones and maturations. Masses kept separate until final blending. Modest yields for concentration. Focus on vineyard character over production volume. Roberto personally oversees every aspect.
Red — Rossese di Dolceacqua (great red of Ponente Ligure, elegance, perfume, ageing potential, good structure, notable alcohol, decisive tannins, long ageing). White — Vermentino (Mediterranean white, freshness, body, saline character, adaptability), Pigato (aromatic, structured, floral and citrus notes, affinity for local soils, distinctive). All hand-harvested in multiple passes. Indigenous yeast fermentation. Extended ageing according to cuvée and vintage. Wines of "grande personalità" and "alto livello qualitativo."
Indigenous Yeasts & Extended Ageing
At Rondelli, the cellar philosophy is one of minimal intervention, indigenous yeast fermentation, extended ageing, and absolute respect for the natural character of the grapes — a commitment to producing wines that communicate the territory at its best, with no forced corrections, no industrial shortcuts, and no masking of the vineyard's voice. Roberto believes that the vigneron's work is composed of care, passion, and attraction for the vineyard on one hand, and the desire to make a wine that represents and communicates the territory on the other. His approach is attentive to detail, grounded in years of experimentation and travel, and committed to allowing the wine to develop its own character with the minimum of human interference. The result is a portfolio of wines — Roja, Marne Blu, Arenaria, Pigato Vigna Ciotti, and Vermentino Birbante — that are balanced, aromatic, strongly terroir-driven, and unmistakably connected to the wild, perfumed, steep slopes of the Val Roja.
The techniques are minimal, respectful, and deeply informed by Roberto's commitment to organic and biodynamic principles. Fermentation occurs with indigenous yeasts — no commercial yeasts, no enzymes, no additives. Sulfur is limited to the minimum necessary, allowing the wine's natural character to shine. The choice of vessels — stainless steel tanks, barriques, tonneaux, and extended bottle ageing — is made according to the wine, the vintage, and Roberto's intuition, always in service of the wine's natural expression rather than the imposition of a house style. The wines age approximately one year longer than market trends, a deliberate choice that allows for greater complexity, integration, and depth. The stainless steel preserves freshness and primary fruit for the younger whites. The barriques and tonneaux add subtle complexity, structure, and gentle oxygen exchange for the more ambitious reds and aged whites. The extended bottle ageing — particularly for the Migliarina, which waits four years before release — allows the wines to find their equilibrium, their voice, their moment. The result is a portfolio of wines that are unmistakably Rondelli — alive, authentic, deeply connected to the wild soul of the Ponente Ligure, and to Roberto's conviction that time is the vigneron's greatest ally.
"Dolceacqua Superiore Roja" — The Signature Red: The Roja is Roberto Rondelli's most celebrated and distinctive wine — the signature red that earned recognition from Gambero Rosso as one of the 13 best wines at Slow Wine Fair 2025 and encapsulates everything he believes about organic viticulture, extended ageing, and the transformative power of patience. It is not merely a red wine; it is a testament to the beauty of the Val Roja terroir when cultivated with care, the courage of a young winemaker who chose the most difficult path, and the enduring magic of wines that honor the land without excessive intervention. The name evokes the river and the valley that define this corner of Liguria — a declaration of rootedness, of place, of an identity that cannot be separated from this specific corner of the Mediterranean coast where Italy meets France and the Alps descend to the sea. Made from 100% Rossese di Dolceacqua from a small plot of old vines cultivated as bush vines (alberello), it is a wine of remarkable depth, structure, and elegance.
The viticulture is certified organic and informed by biodynamic principles. No chemical pesticides, no synthetic herbicides, no artificial fertilizers. Roberto focuses on maintaining healthy vines on the steep, demanding slopes of the Val Roja — creating an environment where the Rossese can express its full potential. The harvest is entirely manual, with careful selection of only the healthiest, most expressive bunches from old bush vines. In the cellar, the grapes are fermented with indigenous yeasts — no commercial yeasts, no enzymes, no additives. The wine ages in a combination of vessels chosen to allow it to develop structure, complexity, and depth while preserving its natural character and territorial identity. Minimal sulfur is added — only what is necessary to ensure stability without masking the wine's natural character. The result is a wine that is alive, authentic, deeply connected to the place from which it comes, and to Roberto's philosophical conviction that the land is only borrowed and must be cared for with patience and respect.
In the glass, it is deep ruby with garnet reflections — alive, vibrant, authentic. The nose is intense and complex: red cherry, pomegranate, wild rose, dried herbs, black pepper, and a distinct earthy, mineral note that speaks of the blue marls and limestone conglomerates of the Val Roja. There are notes of violet, a hint of balsamic, and a subtle spiciness that adds depth and intrigue. The palate offers a superb entry — rich and creamy — followed by textbook acidity and deeply satisfying savoriness. The tannins are firm yet elegant, the acidity vibrant, the finish long and savory with a gentle mineral kiss. It is a wine of great personality — truly outstanding, as Gambero Rosso noted — a wine that proves that when Rossese di Dolceacqua is grown with organic care on steep, old-vine bush vines, harvested with patience, and made with honest minimal intervention and extended ageing, the result is a red of both immediacy and profound depth, of both pleasure and intellectual challenge. Serve at 16–18°C. It will reward 5–10 years of careful cellaring, developing more dried fruit, leather, tobacco, and mineral complexity. ~$55–$70 / ~€50–€65.
"Marne Blu" — The Elegant Red: The Marne Blu is Roberto Rondelli's elegant, structured Rossese di Dolceacqua — a wine that takes its name from the blue marl soils of Migliarina and gains structure and finesse from ageing in tonneaux. It is a wine of greater accessibility than the Roja but no less character — a Rossese that speaks of the calcareous-clay soils where it was born and of the gentle influence of wood that adds complexity without masking the grape's natural perfume. The grapes are hand-harvested from the Migliarina vineyards, fermented with indigenous yeasts, and aged for approximately 10 months in tonneaux — a choice that provides subtle oak influence, gentle oxygen exchange, and the structure necessary for a wine of elegance and ageing potential. In the glass, it is ruby with purple reflections. The nose offers red cherry, wild strawberry, rose petal, and a distinct mineral, earthy note from the blue marls. The palate is medium to full-bodied, with elegant tannins, vibrant acidity, and a long, savory, slightly spicy finish. It is a wine of finesse — the quintessential expression of Rossese from blue marl soils. Serve at 16–18°C. Ages beautifully for 3–5 years. ~$18–$24 / ~€16–€22.
"Arenaria" — The Pure Red: The Arenaria is Roberto Rondelli's pure, unadorned Rossese di Dolceacqua — a wine that follows a path of only stainless steel, preserving the grape's natural freshness, primary fruit, and aromatic purity without any influence from wood. It is a wine of honesty and immediacy, a Rossese that speaks directly of the vineyard, the vintage, and the variety without the mediation of barrique or tonneaux. The name refers to the sandy, pebbly soils of some of Roberto's vineyard parcels — soils that give a particular freshness and finesse to the wine. Hand-harvested, fermented with indigenous yeasts, and aged entirely in stainless steel, it is a wine that captures the essence of Rossese in its most direct form. In the glass, it is bright ruby with violet reflections. The nose offers fresh red cherry, cranberry, wild herbs, and a distinct floral note. The palate is light to medium-bodied, with fresh acidity, silky tannins, and a clean, savory, mineral finish. It is a wine of purity — the perfect introduction to Roberto's philosophy. Serve at 14–16°C. Drink within 2–4 years for maximum freshness. ~$16–$20 / ~€14–€18.
"Pigato Vigna Ciotti" — The Aromatic White: The Pigato Vigna Ciotti is Roberto Rondelli's white wine of character and aromatic distinction — a Pigato from a specific vineyard that captures the unique qualities of this Ligurian variety and the particular imprint of the local terroir. Pigato is the more structured, more aromatic white of the Ligurian coast, with distinctive floral and citrus notes and a particular affinity for the soils of the Ponente Ligure. In some areas of the Val Roja, sulfurous water traces can impart particular olfactory sensations, making the local Pigato and Vermentino truly unique — wines that could only come from this specific corner of the Mediterranean. Hand-harvested, fermented with indigenous yeasts, and aged with minimal intervention, the Pigato Vigna Ciotti is a wine of great personality. In the glass, it is straw yellow with greenish reflections. The nose offers citrus, white flowers, apricot, almond, and a distinct mineral, slightly smoky note. The palate is medium-bodied, with vibrant acidity, a textured mouthfeel, and a long, savory, mineral finish. It is a wine of character — a white that demands attention. Serve well chilled at 8–10°C. Drink within 2–3 years. ~$16–$22 / ~€14–€20.
"Vermentino Birbante" — The Fresh White: The Vermentino Birbante is Roberto Rondelli's fresh, approachable Vermentino — a wine that captures the Mediterranean charm of this great white variety and the particular saline character of the Ponente Ligure. "Birbante" means "rascal" or "mischievous" — a playful name for a wine that is serious in quality but joyful in character. Made from Vermentino grown in the estate's vineyards, it is fermented with indigenous yeasts and aged to preserve maximum freshness and primary fruit. In the glass, it is pale straw with luminous green reflections. The nose offers lemon, green apple, white peach, wild herbs, and a distinct saline, mineral note that speaks of the Mediterranean's influence. The palate is light to medium-bodied, with crisp acidity, a clean, precise mouthfeel, and a long, refreshing, mineral finish. It is a wine of pleasure — the perfect companion for seafood, Ligurian pesto, and sunny afternoons. Serve well chilled at 8–10°C. Drink within 1–2 years for maximum freshness. ~$14–$18 / ~€12–€16.
"Migliarina" — The Aged Red: The Migliarina is Roberto Rondelli's most ambitious and long-lived wine — a Rossese di Dolceacqua from a single vineyard that ages at least four years before release: two years in wood and two years in bottle. It is a wine of extraordinary depth, structure, and ageing potential — the culmination of Roberto's philosophy of patience and extended maturation. Named after the hill where his grandfather Pepin once cultivated vines, it is a wine of memory, of roots, of the long conversation between vine, soil, and time. In the glass, it is deep ruby with garnet reflections. The nose offers dark cherry, plum, dried fig, leather, tobacco, and a profound mineral, earthy note. The palate is full-bodied, with firm, gripping tannins, vibrant acidity, and an incredibly long, complex, savory finish. It is a wine of greatness — a wine that challenges time and wins. Serve at 18°C. Ages beautifully for 10–15 years. ~$30–$40 / ~€28–€36.
Vessels & Ageing: Rondelli works with a variety of vessels — stainless steel tanks, barriques, tonneaux, and extended bottle ageing — each chosen according to the wine, the vintage, and Roberto's intuition. There is no single formula; the choice of vessel is always made in service of the wine's natural expression. The stainless steel preserves freshness, primary fruit, and vibrant acidity — essential for the Arenaria and the younger whites. The barriques and tonneaux add subtle complexity, allow for gentle oxygen exchange, and provide the structure and depth necessary for more ambitious wines like the Marne Blu, the Roja, and the Migliarina — without imposing oak flavors that would mask the territorial character. The extended bottle ageing — particularly for the Migliarina — allows the wines to find their equilibrium, their voice, their moment. All wines are fermented with indigenous yeasts, with minimal sulfur, preserving their natural textures, living yeasts, and authentic flavors. The result is a portfolio of wines that are unmistakably Rondelli — alive, authentic, deeply connected to the wild soul of the Ponente Ligure, and to Roberto's conviction that time is the vigneron's greatest ally.
"Dolceacqua Superiore Roja" — "100% Rossese di Dolceacqua from Old Bush Vines — Hand-Harvested from Organic Vineyards in the Val Roja, Indigenous Yeast Fermentation, Aged in Diverse Vessels, Minimal Sulfur — Gambero Rosso Slow Wine Fair 2025: One of the 13 Best Wines Tasted"
The Dolceacqua Superiore Roja is Roberto Rondelli's most celebrated and distinctive wine — the signature red that has earned international recognition and encapsulates everything he believes about organic viticulture, extended ageing, and the transformative power of patience and respect for the land. It is not merely a red wine; it is a testament to the beauty of the Val Roja terroir when cultivated with care, the courage of a young winemaker who chose the most difficult path at eighteen, and the enduring magic of wines that honor the land without excessive intervention. The name evokes the river and the valley that define this corner of Liguria — a declaration of rootedness, of place, of an identity that cannot be separated from this specific corner of the Mediterranean coast where Italy meets France and the Alps descend to the sea.
The viticulture is certified organic and informed by biodynamic principles. No chemical pesticides, no synthetic herbicides, no artificial fertilizers. Roberto focuses on maintaining healthy, old bush vines on the steep, demanding slopes of the Val Roja — creating an environment where the Rossese di Dolceacqua can express its full potential of elegance, perfume, and structure. The harvest is entirely manual, with careful selection of only the healthiest, most expressive bunches from old vines cultivated in the traditional alberello system. The grapes are picked in multiple passes, separating zones and different maturations, ensuring that only the perfectly ripe fruit enters the cellar.
In the cellar, the grapes are fermented with indigenous yeasts — no commercial yeasts, no enzymes, no additives. The wine ages in a combination of vessels chosen to allow it to develop structure, complexity, and depth while preserving its natural character and territorial identity. Minimal sulfur is added — only what is necessary to ensure stability without masking the wine's natural character. The result is a wine that is alive, authentic, deeply connected to the place from which it comes, and to Roberto's philosophical conviction that the land is only borrowed and must be cared for with patience, respect, and the lightest possible hand.
In the glass, it is deep ruby with garnet reflections — alive, vibrant, authentic. The nose is intense and complex: red cherry, pomegranate, wild rose, dried herbs, black pepper, and a distinct earthy, mineral note that speaks of the blue marls and limestone conglomerates of the Val Roja. There are notes of violet, a hint of balsamic, and a subtle spiciness that adds depth and intrigue. The palate offers a superb entry — rich and creamy — followed by textbook acidity and deeply satisfying savoriness, as Gambero Rosso noted. The tannins are firm yet elegant, the acidity vibrant, the finish long and savory with a gentle mineral kiss. It is a wine of great personality — truly outstanding — a wine that proves that when Rossese di Dolceacqua is grown with organic care on steep, old-vine bush vines, harvested with patience in multiple passes, and made with honest minimal intervention and extended ageing, the result is a red of both immediacy and profound depth, of both pleasure and intellectual challenge.
The Roja is a wine of the table and the mind — it pairs beautifully with rich pasta dishes, roasted meats, aged cheeses, game, or simply with good bread and olive oil overlooking the Mediterranean. Serve at 16–18°C. It will reward 5–10 years of careful cellaring, developing more dried fruit, leather, tobacco, and mineral complexity. Every bottle is a testament to the power of the Val Roja terroir, the beauty of honest winemaking, and the enduring magic of wines that honor the land, the patience of a young man who became a master, and the conviction that time is the vigneron's greatest ally. ~$55–$70 / ~€50–€65.
The Roberto Rondelli Range
Roberto Rondelli produces a small, organic, terroir-driven portfolio from 3.5 hectares of steep, demanding vineyards in the Val Roja, Ponente Ligure. All wines are estate-grown, hand-harvested in multiple passes, and made with indigenous yeasts. No commercial yeasts, no enzymes, no additives. Minimal sulfur. Fermented and aged in a variety of vessels — stainless steel, barriques, tonneaux — chosen to preserve natural character and terroir expression. The portfolio includes reds and whites — each one a pure, honest expression of the Val Roja terroir and Roberto's commitment to patience, indigenous yeast fermentation, and extended ageing. Wines age approximately one year longer than market trends; the flagship Migliarina waits four years. Prices are approximate and in USD/EUR.
Roberto Rondelli produces a small, organic, terroir-driven portfolio from 3.5 hectares of steep, demanding vineyards in the Val Roja, Ponente Ligure, Liguria. All wines are estate-grown, hand-harvested in multiple passes, and made with indigenous yeasts. No commercial yeasts, no enzymes, no additives. Minimal sulfur. Vessels vary by cuvée: stainless steel, barriques, and tonneaux. The portfolio includes Rossese di Dolceacqua, Vermentino, and Pigato expressing the wild, perfumed character of the Ponente Ligure. Wines age approximately one year longer than market trends; the flagship Migliarina waits four years (two in wood, two in bottle). The estate is located in Brunetti, fraction of Camporosso, near the French border. Availability is limited due to the small scale and labor-intensive production methods. Contact the winery directly or visit The Grape Reset, Chronos Wine, 3K Wine, Gambero Rosso, Jancis Robinson, and select natural wine retailers for availability. Visits by appointment.
Contact Details:
Website: https://www.robertorondelli.it/ (Here you can find more information about his wines and philosophy).