The Alicante grape variety is definitely of Spanish origin. In the 1400s, it was brought to Sardinia during the Aragonese domination, a period during which this grape variety, with its numerous genetic variants (including Cannonau and Grenache), also reached France, especially in the Roussillon area. Alicante, Tocai Rosso, and Cannonau seem to share the same genetic heritage, thus they are the same variety, while Vernaccia nera di Serrapetrona, despite some differences, also belongs to the genetic variety of Grenache, and therefore Alicante. The Alicante vine is widespread in Tuscany, Lazio, Umbria, Liguria, and Emilia. It is known as Cannonau in Sardinia, as Vernaccia nera in the Marches, and as Tocai Rosso in Veneto.

The main organoleptic characteristic of Alicante wine is undoubtedly its intense dark red color, indeed the grape skins tend to be dark blue and violet. It is a particularly alcoholic wine, so much so that it is sometimes blended with musts of lower sugar content to produce lighter wines. On the nose, Alicante wine releases a rich and intense bouquet, in which it is possible to distinguish pleasant aromatic notes and tones of dark berries, such as blackberries and blueberries, and intense sweet shades of spices. On the palate, Alicante is distinguished by its full and soft taste, particularly rich in tannins. Excellent pairings with very matured hard cheeses, including goat cheeses, but also perfect with tuna, a fish with a substantial texture.