Alicante Wine Region Guide

Winemaking and regional classifications

When the Alicante region was awarded DO status in 1957, growers were permitted to work with just four grapes: Alicante Bouschet, Monastrell, Moscatel, and Bobal. The vast majority in this short and sweet list are red varieties. Yet Alicante was still overwhelmingly associated with sweeter styles in the mid-1900s: delicious fortified and dessert wines based on the Moscatel grape, a variety that thrives in the La Marina district. The most renowned of these sugary concoctions is Moscatel de Alicante. It can rival the finest dessert wines of Europe – honeyed and tropical fruit flavors leap out of the glass, balanced out by acidity and freshness.

However, from a historical perspective, Fondillón is the true jewel in Alicante’s crown. This monument to a different era dates back to the 17th century, when wealthy aristocrats regarded dry wines as very unappealing. Produced from overripe Monastrell grapes and with a solera (barrel) age of 10 years, the resulting depth of flavor and complexity in these wines is astounding.

Sadly, the market for dessert wines is virtually moribund in 2023. Thus, producers in Alicante are focusing their efforts on ripe (but balanced) reds and perfumed dry whites. The Monastrell grape, meanwhile, is commonly encountered in the Vinalopo subregion as it can tolerate intense summer heat and long periods without moisture. The resulting wine style is unashamedly fruit-forward and rich, with plenty of alcohol and structure. In the past, Alicante Monastrell was rather rustic and unsubtle – coarse even. But, combining modern winemaking techniques and a more sophisticated approach in the vineyard has worked wonders for Monastrell’s reputation. Modern versions pivot between power and freshness with an ease that astonishes the critics.

There has also been a strong movement to embrace international varieties in Alicante. In recent years growers have planted Chardonnay, Riesling, Cabernet Sauvignon, Pinot Noir, Garnacha, and Tempranillo in the soils of eastern Spain. Increasingly, export-focused and savvy bodegas (wineries) are crafting wines that appeal to a modern audience: powerful and yet balanced reds that are often blends of Tempranillo and international varieties. The best of these are superb and offer real competition to the wines of Penedès further north. A former reliance on new barrels has also been toned down as producers seek to emphasize primary fruit characteristics instead of oaky flavors. A growing volume of surprisingly fresh white is also helping Alicante to conquer export markets based on a mixture of local and imported varieties. Thus far, Chardonnay has shown the most promise.

Geography and terroir

Although this corner of eastern Spain is primarily renowned for its beaches – and boisterous nightlife – Alicante now punches above its weight in the wine department. The appellation is situated in a province of the same name, located south of Valencia City. Awarded DO (appellation) status in 1957, the area under vine has traditionally been split into two distinct zones: La Marina, which forms a coastal strip between the towns of Denia and Calpe, and the larger subregion of Vinalopo, which is located further inland from the coast.

This division is entirely logical: La Marina and Vinalopo are blessed with a unique terroir and mesoclimate. The coastal La Marina area enjoys a Mediterranean climate, with hot summers (temperatures average 30 degrees in the summer) and mild winters. Rainfall, however, is reasonably plentiful, with, on average, 500 mm per year. The soils are primarily dominated by limestone over sedimentary rock, which allows good drainage. Some very promising dry whites are now being made here, in addition to the potent red blends that Alicante is increasingly renowned for.

However, the Vinalopo region, which borders the Yecla district of neighboring Murcia, has a much fiercer continental climate, with summer temperatures exceeding 35 degrees. Rainfall is sparse, and with winter temperatures plummeting to 5 degrees, spring frosts are a constant menace. The predominant soil type is also quite different, with sandy soils covering the dry plains that lack organic material. Such challenging conditions mean that growers must be very selective with the varieties they plant, as many white varieties, for example, would struggle to produce high-quality wine in these conditions. Yet the robust and drought-resistant Monastrell can really thrive in Vinalopo, yielding concentrated and voluptuous reds that benefit from a touch of Grenache and Carignan in the blend. It is also used to produce excellent fortified wine and a popular rosé style, which is still an important cash cow for growers.

The lowdown

A reliable metric for assessing the potential of any region is the level of outside interest – and investment – it manages to attract. So the Artadi family of Rioja were paying Alicante the sincerest compliment when they purchased a run-down estate called El Seque in 1999. After a slow start, this boutique winery has earned a strong following – both domestically and abroad – for the stunning quality of its wines. Thirty years ago, it would scarcely seem possible that Alicante could produce such fresh and fragrant Monastrell, with tannins that glide across the palate instead of ‘sandpapering’ it. But the rusticity of the past has been tamed by ongoing investment and improved viticulture, replaced with elegance and poise. In 2023, Alicante can compete with the best of Rioja, Ribera del Duero, and even Priorat.

It is also a DO that understands the value of diversity. Indeed, the regulations permit various styles to be made, including the sweet wines of Moscatel de Alejandra, barrel-fermented Chardonnay, aromatic Merseguera, and floral Bobal. You’ll find delicacy and potency in the wines of Alicante; satiate your desires for ripe and voluptuous reds in the ever-brilliant Monastrell blends of eastern Spain. In the past, a discerning visitor bypassed local wines in favor of a glass of Rioja or perhaps a Ribera Del Duero to accompany their delicious tapas. However, if you take the time to explore the area’s viticultural offering, you’ll discover a reinvigorated appellation that is once again producing excellent wines. After several false starts, Alicante has emerged from the shadows into the light.

Alicante gastronomy

It does not take long to find mouthwatering tapas in the dynamic city of Alicante. Virtually the entire center is dedicated to the art of good food and drink, with excellent restaurants and bars on every street corner and plaza. Once inside, savor the fresh Denia prawns, excellent Mediterranean seafood, montaditos (small rolls), and exquisite ham. Paella, a Valencian rice dish of international fame, can also be sampled in sit-down restaurants across the old town. But most visitors grab a bar stool, order a glass of something delicious, and soak in the lively atmosphere.