When the market for heavy, oxidised wines collapsed, its was recognised that something must happen in the region, and that it was essential to invest in the future. With the help of modem equipment and the most advanced technology Alicante is now able to make up for lost time.
Today good white and red wines are made of which perhaps the finest is the Muscatel of Spain. A local curiosity though is the very rare Fondillón, a fortified wine that is wholly made from Monastrell grapes and aged by the solera method (see the main entry concerning sherry). In the sub-area of La Marina a definite Mediterranean climate holds sway, with high humidity, hot summers, and mild winters. The vineyards are at sea level or just above on alluvial soil. Near Alicante the vineyards are more elevated, reaching upwards to almost 1,312 feet (400 metres) and the soil there is chalk overlaid with a loose brown top soil. Inland the climate is more continental in nature with hot summers and cold winters and it is also drier than La Marina. Red Spanish wine and rosé is made throughout the area from Monastrell, Garnacha, Tempranillo, and Bobal.
The grapes chosen for white wines are Merseguera, Macabeo, and Planta Fina, with Moscatel Romano for the sweet Spanish wines. Although doble pasta is still made it is difficult to find it in its original form these days. This heavy wine is solely intended for ‘cutting’ with weaker wines.