History of a Historic and Heroic Vineyard
The Rossese di Dolceacqua, an ancient native grape variety from western Liguria, traces its roots to the Middle Ages. Cultivated on steep seaside terraces between Ventimiglia and Dolceacqua, its survival is owed to the resilience of Ligurian winemakers. Fifteenth-century documents refer to it as the “wine of the Doria,” a Genoese noble family, while Napoleon Bonaparte was captivated by it during his Italian Campaign.
Characteristics of Organic and Biodynamic Rossese
Extreme Terroir
Natural and biodynamic vineyards thrive on blue schist soils in the Maritime Alps, at 300-500 meters above sea level. Heroic viticulture without chemicals enhances:
- Aromas of wild rose and raspberry
- Mineral notes from quartz-rich soils
- Silky tannins achieved through short macerations
Natural Winemaking
Organic-certified wineries use:
- Indigenous yeasts for spontaneous fermentation
- Aging in terracotta amphorae or used barrels
- Sulfites below 50mg/l (none added in select crus)
Rossese di Dolceacqua Food Pairings
The ideal wine for Liguria’s coastal and mountain cuisine:
- Pesto DOC Genovese (harmonizes with herbal notes)
- Ligurian-style Rabbit with Taggiasca olives
- Whitebait Fry and Ponente anchovies
- Cheeses: Brigante or aged goat cheese
For no-added-sulfite versions, pair with legume soups or vegetarian tarts with fresh herbs.
Why Choose Natural Rossese?
- Protected biodiversity: Only 50 hectares cultivated worldwide
- Carbon-negative viticulture: Dry-stone walls absorb CO2
- Reduced allergens: Low-sulfite winemaking