A sweet dessert wine, made in Apulia since time immemorial, as proven by Pier de’ Crescenzi who mentioned its vine in 1303. The Aleatico must contain at least 85% of those grapes, with the addition of Negro Amaro, Malvasia Nera and Primitivo, which give the wine a distinctive red colour with purplish speckles and a delicate flavour.
It is available in two forms: "Dolce naturale" and "Liquoroso”.
Visually the colour is rich garnet red, slightly orangey when aged; the smell is strong and very long-lasting, with a fruity flavour of plums and cherries. It tastes sweet, poorly tannic, full-bodied and well-balanced. Its minimum alcoholic strength is 15 degrees, but the "Liquoroso dolce naturale" type, because it is made of raisins, can have a minimum alcoholic strength of 18.5 degrees.
Matches - How to consume it:
Mostly served with unleavened cakes, such as jam tarts, doughnuts and traditional almond paste cakes, or the local "mendule turrate", toasted almonds coated in sugar.
How to recognize it:
As well as mentioning the Registered Designation of Origin, the label must include all the information laid down by the law: native region; designation, in which the cultivar from which the wine comes is matched to the geographical area in which it is grown; nominal volume of the wine; bottler’s name or corporate name and address; bottler’s number and code; country; batch number; ecological information.
When to find it:
All year round
The alcoholic strength depends on the wilting of the grapes on the plant or on mats. After three years’ aging, "Riserva" can be written on the label.
By the editorial staff
Project created in collaboration with InnovaPuglia.