A red and rosé table wine, made in the southernmost part of Apulia, in the province of Lecce. There are two types of Alezio, one is deep red, the other is coral pink, both are made from Negramaro, with the addition of Malvasia Nera di Lecce, Sangiovese and Montepulciano. The "niuru maru", of unknown origin, takes its name from the black colour of the grapes and the bitter taste of the wine.
Alezio stands out for its deep red colour, and its persistent, fruity, ethereal flavour with notes of morello cheery and tobacco. The taste is dry, fairly smooth, poorly tannic, fairly full-bodied and well-balanced, with a slightly bitter feel. The Rosé is rich coral pink in colour; the flavour is winy and persistent, the taste is dry, well-balanced, velvety with a slight bitter aftertaste. The alcoholic strength ranges from 12 degrees for the red to 12.5 degrees for the Riserva.
Matches - How to consume it:
It is a table wine that comes into its own when matched with rich flavours, such as chops Barese style or roasts.
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 red must be served in glasses for full-bodied red wines at a temperature of 16-18°C within three to five years of the harvest. The Riserva, instead, in the best years, must be drunk within six to eight years.
By the editorial staff
Project created in collaboration with InnovaPuglia.