Rossese

Rossese has ancient origins linked to Greek and Etruscan traders along the Ligurian coast. The Ligurian naturalist Andrea Bacci documented the variety in 1596, though early references applied to white wines rather than the red grape known today. Rossese di Dolceacqua became the first Ligurian wine awarded DOC status in 1972, a milestone that recognized the region's most distinguished red. The variety's decline has been dramatic: 3,000 hectares were cultivated at the beginning of the 20th century, yet only approximately 90 hectares remain today.

• Documented in Liguria by naturalist Andrea Bacci in 1596
• Ancient origins linked to Greek and Etruscan traders
• First Ligurian wine to receive DOC status, in 1972
• Cultivated area has collapsed from 3,000 hectares to roughly 90 hectares

Rossese is grown primarily in the Riviera di Ponente in western Liguria, close to the French border, within the Riviera Ligure di Ponente DOC and the Rossese di Dolceacqua DOC. Vineyards sit at elevations of 300 to 600 meters above sea level on steep terraced hillsides. Soils vary across the appellation and include clay-calcareous-sandy blends, schist, blue marl, and red clay. The climate is Mediterranean, moderated by the Ligurian Sea, with sub-Alpine influences at higher elevations.

• Western Liguria, near the French border with Provence
• Vineyards at 300 to 600 meters above sea level
• Soils include schist, blue marl, red clay, and clay-calcareous-sandy blends
• Mediterranean climate with cooling sea influence and sub-Alpine effects at altitude

Rossese is a medium to late ripening variety with useful hardiness against frost and sea spray, and moderate resistance to powdery mildew. Despite those strengths, it is a delicate plant sensitive to vine diseases and delivers low, inconsistent yields. Thin-skinned grapes result in wines with naturally low tannin content. The traditional training method is the alberello system on steep terraced hillsides, which requires entirely manual labor. In 2011, 33 officially recognized vineyard crus, known as Nomeranze, were established within the appellation.

• Medium to late ripening; hardy against frost and sea spray
• Thin-skinned with low tannin content and low, inconsistent yields
• Trained using alberello on steep terraces requiring manual harvest
• 33 Nomeranze (single-vineyard crus) recognized officially in 2011

Rossese produces light to medium-bodied dry red wines with a ruby color showing hints of rose. The aromatic profile centers on strawberry, cherry, violet, and black pepper, with floral notes running throughout. Acidity is high and tannins are minimal, giving the wines a silky, approachable texture. DOC regulations require a minimum of 95% Rossese, with up to 5% other non-aromatic red varieties permitted. Rossese is best enjoyed young but can age well for three or more years.

• Light ruby color with rose highlights; aromas of strawberry, cherry, violet, and black pepper
• High acidity, minimal tannins, light to medium body
• Minimum 95% Rossese required under DOC rules
• Approachable young but capable of 3 or more years of aging

One of the most compelling facts about Rossese is its genetic identity. The Dolceacqua variety is genetically identical to Tibouren, a grape grown across the border in Provence, France. This cross-border relationship reflects centuries of cultural and viticultural exchange along the Ligurian and Provençal coastlines. Importantly, not all varieties called Rossese share this relationship: multiple distinct Rossese varieties exist across Italy with no close genetic connection to one another.

• Rossese di Dolceacqua is genetically identical to Provence's Tibouren
• Reflects historical viticultural exchange between Liguria and Provence
• Multiple distinct Rossese varieties exist in Italy with no shared genetic relationship
• Alternate names include Rossese Nero and Rossese di Campochiesa