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Rossese di Dolceacqua or Dolceacqua (DOC)

igurian winemaking enjoyed its most successful period between the 16th and 19th centuries. Immediately afterward, production began to decline sharply. But that contraction in quantity was reflected by an increase that was inversely proportional in the wines' average level of quality. A wine known throughout the world, the Rossese di Dolceacqua, is produced in the medieval town of Dolceacqua, the oldest community in the Val di Nervia. The history of the Rossese variety is much disputed because of its numerous namesakes that tend to create confusion in respect to other Ligurian wines. But citations of the veritable wine go back to chronicles of the 17th century and to the Marchese di Dolceacqua. The Rossese di Dolceacqua was also much appreciated by Pope Paul III (Farnese), who was noted for his insistence on a different wine for each occasion and circumstance. It appears that the pontiff always drank Rossese Passito with his soup. Rossese di Dolceacqua is still made by traditional systems and in small quantities. And the wineries that turn out the wine are themselves quite small.

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