Aleatico, red wine, Igt Puglia

Aleatico, red IGT Puglia, wine is a deep and voluptuous, beautifully evokes the minerals of the earth that created it.

Summary

Technical sheets

Image related to: Aleatico, red wine, Igt Pugliabottiglia di aleatico Tipologia: Rosso – IGT Puglia

Gradazione alcolica: 10,50% vol.

Dati analitici: PH 3,30;Acidità tot. 5,30

Vitigno: Aleatico 100%

Numero bottiglie prodotte nell’annata: 7000

Zona di produzione: Brindisi

Tipo di terreno: medio impasto con presenza di pietre

Altitudine: a livello del mare

Anno di impianto: 1998

Sistema di allevamento: cordone speronato

Piante per ettaro: 3.800

Resa per ettaro: 40 quintali

Vendemmia: ultimi giorni di settembre

Fermentazione: in acciaio, per 7 giorni

Macerazione: 3 giorni, a temperatura controllata

Fermentazione malolattica: svolta interamente

Affinamento: in serbatoi d’acciaio

Affinamento in bottiglia: 6 mesi

Annate prodotte: 2006, 2007

Temperatura di servizio: 10 ° C

Calice consigliato: piccolo a tulipano, leggermente panciuto.

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Tasting notes

Image related to: Aleatico, red wine, Igt Pugliaetichetta del vino
aleatico tenute rubino

Colour: bright and transparent ruby tending to violet;

Bouquet: fine, delicate, aromatic and intense, it combines notes of raspberry and blueberry with fresh hints of nutmeg, rose and strawberry on an elegant violet background;

Taste: Almost ' crunchy' fruit, incredibly pleasant, full and lively, it charms for being able to caress without tiring, gifted with a perfect equilibrium between important structure and gentle acidity;

Characteristics: an incredible wine, deep and voluptuous, it reminds the earthy mineral fragrance of its land, winding, thin and perturbing, elegant and dense of incomparable finesse and personality, exquisite;

Food matches: to be honest we suggest you to drink it on its own to fully enjoy its rich opulence. Perfect at the end of a meal, with strawberry and raspberry tart, dried sweets and short crust pastry cakes with blueberries. Excellent with dark chocolate.

Recipe: Cupete pugliesi

Ingredients
400 g peeled almonds
400 g sugar

Preparation

Toast slightly the almonds in a pan over fire, turning them continuously. Then, put the almonds in a mortar and grind them to dust (you can also use the mixer). Put the sugar in a casserole and let it melt on low heat with a unique tea spoon of water and turn continuously. As soon as it begins to become brown, put out the fire and add the powdered almonds, blending well, so to obtain a homogeneous compound. Spread a sheet of oven paper on the table, moisten the whole surface with water, then put on it the compound of almonds, spreading it with the back of a spoon wet with water. After about 4 hours the compound will be totally cold; then cut it in squares, obtaining a lot of little pieces of nougat or torroni.