The protected designation of origin "Rossese di Dolceacqua", also known as "Dolceacqua", identifies a particular type of red wine and its version Superiore.
Grapes
"Dolceacqua" wines must be produced exclusively with grapes from vineyards composed of 95% (minimum) Rossese grape. Other non-aromatic red grapes, suitable for cultivation in Liguria, may also be used, but not beyond the limit of 5%.
Physicochemical and Organoleptic properties
The "Rossese Dolceacqua" wine has a ruby red aspect, which tends to become garnet with ageing. The olfactory notes give a characteristic smell, intensely vinous but at the same time delicate. The taste is soft, warm and aromatic. The minimum total alcoholic strength by volume is 12% vol., rising to 13% vol. in the Superiore variant.
Grape production area
The production area is located in the province of Imperia, in western Liguria, in an area of medium and high hills.
Specificity and historical notes
Important written evidence of viticulture in the area of Dolceacqua dates back to the 13th century. At that time, in fact, the Ligurian hills of the area were already full of vines and, in the commercial documentation that exchanged Ventimiglia and Genoa, there is mention of a Vermiglio wine that, for good reason, is believed to be the ancestor of the current "Rossese".
Source:
MIPAAF - Ministry of agricultural, food and forestry policies
