Rossese di Dolceacqua (or simply Dolceacqua) is arguably the finest red wine made in Liguria, in northwestern Italy. Made from the Rossese grape variety which is little seen outside of the Mediterranean Alps, these wines are brightly colored with a fresh, tangy palate, along with notes of blackcurrant and herbs. In a wine region otherwise ruled by refreshingly light-bodied, aromatic white wines (mostly made from Vermentino and Albarola), this kind of characterful red wine has an obvious allure.
The title was introduced in January 1972 to give a formal title and production conditions to the Rossese wines made around Dolceacqua and Ventimiglia. Located in the Imperia province, these two communes sit at the very western edge of the Italian Riviera, on the border with France. Ventimiglia is a small harbor town, a strip of pink-roofed houses overlooking the northern Ligurian Sea. Dolceacqua is five miles inland, nestled in one of the many valleys between the finger-like ridges of alpine foothills.
It is at altitudes of up to 1600ft (500m) above sea level that Rossese thrives, so the terroir in the valley is perfect for this esoteric variety. Dolceaqua's mostly south-facing vineyards provide ample sunshine exposure for ripening, but the altitude provides a diurnal temperature variation that helps the grapes retain acidity. The quality of the terroir is compounded by sandy clay soils with high proportions of limestone that drain well and add a mineral character to the wines.
Rossese di Dolceacqua wines must be at least 90-percent Rossese to be labeled as such, and the remaining 10 percent may be made up with various other red varieties sanctioned for use in the Imperia province. Rossese has been a key grape here since it arrived from Provence, just a stone's throw over the border to the west. In terms of Ligurian red grape varieties, Rossese is only rivaled for prestige by Dolcetto, which makes up the Ormeasco di Pornassio DOC wines.
