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    Aleatico di Puglia DOC

    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.

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    Protection Mark: Registered Designation of Origin
    Available in following towns: In all municipalities in the province of Bari - In all municipalities in the province of Brindisi - In all municipalities in the province of Foggia - In all municipalities in the province of Lecce - In all municipalities in the province of Taranto

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    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


    Notes:

    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.



    Sources: By the editorial staff
    Updated on: 14/07/2010