In Italy, Rossese is native to Liguria, above all the wines of Dolceacqua on the Franco-Italian border. It has thin skins and can produce wines that are light in both colour and body, tasting of ripe red fruits and cherries, sometimes compared to a Pinot Noir. If given a longer maceration period (skin contact), it can make wines with great intensity.
It actually began life in Provence as Tibouren, supposedly transferred to Italy by soldiers during the Napoleonic wars. Extremely rare now in Provence, you'll find tiny proportions of Tibouren in some Provençal rosés, particularly around the Gulf of St Tropez. One estate, Clos Cibonne near Toulon, has dedicated the past 80 years to preserving and promoting Tibouren, creating incredible savoury rosés and peppery, northern Rhône-esque reds. This is a little-known grape, but in the right hands it produces wines of great quality.