Dolce & Gabbana Is Dropping a High-End New Rosé

By Mark Jessen - News Published: 10 Jun 2020, Last Updated: 16 Jun 2021

Dolce & Gabbana and Donnafugata envision a family sitting around a dinner table, their conversation light and jovial and the food plentiful, as the setting for their newest rosé wine, the Rosa. Such a setting is characteristic of the vintner’s homeland of Sicily.

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Rosa comes from a 2019 vintage, and has the honour of being “a blend of two of the most important autochthonous vines of the island’s tradition: Nerello Mascalese and Nocera.” An autochthonous vine is one that is native to the region, so to say that Rosa ties directly to its Sicilian roots is no stretch of the truth. The vines that produced this wine are pure Sicilian from their very roots—both in the soil and in history. Each of the fruits of these vines brings something special to the blend. The Nerello Mascalese offers notes of minerals with a floral delicacy that comes about because of the volcanic soil and the gentle microclimate found on the northern slopes of Mount Etna. The Nocera grapes grow on the hills of Contessa Entellina, and bring a fruity component to the wine.

The wine is a bright, pale pink in colour and has a bouquet of jasmine, wild strawberry, peach, and bergamot. The bottle is decorated in classic Sicilian art and craftsmanship. The wine itself strongly evokes the proud island. “We are Italian,” says Dolce & Gabbana. “We love to eat and drink good wine, like Rosa, born from our collaboration with Donnafugata. For us it is like tasting the smells of our land, seeing its colours and feeling its atmosphere.” The wine will be available in June on Dolce & Gabbana’s website or on Donnafugata’s site. Start planning your family gathering now so that you can truly enjoy the Sicilian roots of this special vintage.

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Mr Mark Jessen

Mark Jessen studied English at Brigham Young University, completing a double emphasis in creative writing and professional writing/editing. After graduating, Mark went to work for a small publisher as their book editor. After a brief time as a freelance writer, Mark entered the corporate world as a copywriter. These days, his hours are spent mostly in proofing and editing, though he continues to create content for a wide variety of projects. In 2017, Mark completed UCLA's Creative Writing Certification. A prolific writer, Mark has over 20 years of experience in journalism.

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