Rossese is a red grape of Liguria, grown mainly in the far west of the region around Dolceacqua and Ventimiglia, near the French border. It makes light, fragrant reds with red berries, rose, herbs and spice, and is the grape of Rossese di Dolceacqua.
Rossese has been grown in western Liguria for centuries. DNA studies have shown that it is the same variety as Tibouren, a grape of Provence, so it is shared by both sides of the border. Rossese di Dolceacqua became one of Liguria's first DOCs. The vineyards are small and steep, often on terraces held up by dry-stone walls, and production is tiny. A group of small, mostly family producers has made the wine better known since the 2000s.
Rossese should not be confused with Rossese Bianco, a different, white variety grown in other parts of Liguria.
The soils are poor marl and sandstone, the climate is mild and sunny, and sea breezes and mountain air keep the grapes fresh.
Most Rossese is best within a few years, served slightly cool. Wines from the best old-vine sites have more depth and can age for five years or more.
Start with a Rossese di Dolceacqua from a recent vintage, then look for a single-vineyard bottle. Producers worth knowing include Ka' Manciné, Tenuta Selvadolce, Tenuta Anfosso, Testalonga (Antonio Perrino), Rocche del Gatto and BioVio.
Rossese is Liguria's main red, next to whites such as Vermentino and Pigato. Like Frappato and Grenache, it is a light, perfumed red. Read our best Liguria wines, the best light Italian red wines for summer, or browse the grape varieties index.