APULIAN V.Q.P.R.D.

ALEATICO
This sweet wine is produced in the entire region with Aleatico grapes variety in the minimal amount of 85% and can be completed with Negroamaro, black Malvasia and Primitivo. It has an intense red color, it can be tasted with the regional confectionery: "castagnedde" (biscuits with almonds), "sassanelli" (biscuits with citrus fruits, cinnamon, toasted almonds and honey).

ALEZIO
In the extreme south of Puglia, Alezio is a small town that gives its name to this wine. There are two types: Red "Rosso" (Negroamaro 80-100%; Black Malvasia of Lecce, Sangiovese and Montepulciano max 20%), it can be tasted with red meats and feathered game, medium-seasoning hard cheese; Rosé "Rosato", with the same red grapes variety, can be served with fish with sauces and barbecued poultry.

BRINDISI
In the vineyards of Brindisi and Mesagne the grape Negroamaro can be used until 100% with this name, with addition of black Malvasia of Brindisi, Susumaniello, Montepulciano, Sangiovese max 10% alone or entirely max 30%. The two types, Rosso and Rosato, can be tasted with regional food, Rosato is particularly indicated with vegetables, grilled eggplants and cheese.

CACC' E MMITTE
The typical name of this wine origins from a typical dialectal expression of Lucera, Foggia. It refers to a particular practice of wine-making in the "masserie" (sort of old mill-stones) used for wine-pressing. The peasant ("vignaiolo") rented the mill-stone ("masseria") for the whole day and after completing wine-pressing, he left the place to another one, moving its must to his own wine cellar. From this practice derives the expression "cacc'e mitte"; "cacc'" means putting outside the millstone the must obtained, and "mitte" means putting in the empty millstone the grapes of another peasant. Rosso (grapes from Troia 35-60%; Montepulciano, Sangiovese, black Malvasia of Brindisi 25-35%; Trebbiano from Tuscany, white Bombino, white Malvasia 15-30%), it can be served with local food, fried "lampasciuoli" (small local onions) and rolls of peppers.

CASTEL DEL MONTE
Located in the western part of Bari, this vineyard area took its name from the magnificent castle built on an octagonal plant in the XIII century by Federico II. The typologies are: White "Bianco" (Pampanuto and/or Chardonnay; other grapes variety max 35%), White from black Pinot (black Pinot; white Pinot max 15%), Chardonnay (Chardonnay min 90%), white Pinot ( white Pinot min 90%), Sauvignon (Sauvignon min 90%), Rosso (Grape of Troia and/or Aglianico; others max 35%), red Aglianico (Aglianico min 90%), black Pinot (black Pinot min 90%), Rosato (black Bombino and/or Aglianico; others max 35%), rosé Aglianico (Aglianico min 90%). The "white" can be served with seafood and grilled fish, the "red" with red grilled meats, filled mushrooms and aged cheeses, for the other typologies, regional food with similar organoleptic characteristics is suggested.

COPERTINO
Copertino, small town near Lecce, gives its name to this wine that finds in the "Reservoir" version its best expression. The wines are Rosso and Rosato ( Negroamaro 100% and black Malvasia of Lecce or Brindisi, Montepulciano, Sangiovese max 30%): they can be served with grilled red meat, roast meat and aged cheeses. The Rosato can be served with fried or stewed fish.

GALATINA
GALATINA is a VQPRD of this region, it includes the area of Galatina and other small towns near Lecce. The typologies are Rosso and Rosato deriving from Negroamaro and other grapes, Negroamaro "reservoir", Bianco Galatina from "Chardonnay" grapes and other authorised grape variety and Chardonnay.

GIOIA DEL COLLE
Besides Gioia del Colle, which is located in the southern part of Bari, the production area includes fifteen small towns. The different types include: "Bianco" (Trebbiano from Tuscany from 50% to 70%) served with sea-food, Aleatico (Aleatico min. 85%) indicated with the typical sweets and cakes of the region, Primitivo (only Primitivo grapes) excellent with roasted and grilled meat, "Rosso" (Primitivo 50%-60% with black Malvasia, Montepulciano, Sangiovese, Negroamaro) served with roast kid and medium-aged cheeses, Rosato (same grape variety as Rosso) served with potato-pie, "panzerotti" and fish.

GRAVINA
The production area includes the territories of Gravina, whose name derives from its particular position on the edge of a deep cliff, Poggiorsini and Altamura and Spinazzola. Bianco (white long Malvasia 40-65%; Greco di Tufo and Bianco d' Alcamo 35-60%; Bombino bianco and/or Trebbiano from Tuscany and/or Verdeca max 10%) is one of the best known of the region and is good with appetizers and seafood salads.

LEVERANO
Leverano and part of Arnesano and Copertino represent the production area of this wine that includes "bianco" (white Malvasia; white Bombino and Trebbiano from Tuscany max 35%) served with stewed octopus and seafood appetizers; Rosso (Negroamaro; black Malvasia of Lecce, Sangiovese, Montepulciano and white Malvasia max 35%); it is served with red meats and aged cheeses; Rosato (same grape variety as red) can be served with omelettes with herbs and pies.

LIZZANO
This wine is produced in the south-east of Taranto: Lizzano, Faggiano and Taranto. Bianco (Trebbiano from Tuscany 40-60%; White Chardonnay and/or Pinot min 30%; White Malvasia max 10%; Sauvignon and/or Bianco d' Alessano max 25%) served with omelettes of potatoes and stewed tops of turnip; Rosso (Negroamaro 60-80%; Montepulciano, Sangiovese, black Bombino, black Pinot alone or entirely max 40%; Black Malvasia of Brindisi and/or of Lecce max 10%) it is served with pork chops and "parmiggiana" (eggplant-pie); black Malvasia (black Malvasia of Brindisi and/or of Lecce min 85%) indicated with rolls of peppers and fried artichokes; red Negroamaro (Negroamaro min 85%) is the ideal with veal and potato-pie and roast mushrooms; Rosato (same grape variety as the red one) is excellent with local cooking as Negroamaro rosé (Negroamaro min 85%). "Lizzano", Bianco and Rosato, can be also produced as sparkling wine.

LOCOROTONDO
This wine, that gives its name to one of most important white wines of the region, includes Locorotondo, Cisternino and also Fasano. The grapes (Verdeca 50-65%; Bianco di Alessano 35-50%; Fiano, Bombino bianco, Malvasia from Tuscany max 5%) produce a white wine which is excellent with grilled fish, seafood, oysters (cooked with oil and parsley) and mussels au gratin. Locorotondo can be also produced as sparkling wine.

MARTINA FRANCA
Besides Martinafranca, Alberobello, Ceglie Messapico and Ostini are interested in the production. This wine can be identified with the Locorotondo. Same grapes, identical habitat, (Valle d’ Itria) and same geologic soil. When they decided to give V.Q,P.R.D in 1969, Martina Franca was chosen.

MATINO
Besides Matino, near Lecce, Parabita, Alezio, Taviano, Casarano, Melissano, Tuglie and Gallipoli are interested in the production. Rosso and Rosato (Negroamaro, black Malvasia and Sangiovese max 30%) are good with local cooking.

MOSCATO DI TRANI
Trani and other small towns are the production area of this sweet wine in which moscato grape is employed for a minimum of 85%. Indicated with biscuits and cheeses with herbs, it is one of best sweet wines of the region.

NARDÒ
The few hectares destined to this wine are the territories of Nardò and Porto Cesareo, near Lecce. The wines are: Rosso and Rosato with same grape variety (Negroamaro, Black Malvasia of Lecce and of Brindisi, Montepulciano max 20%). Taste Rosso with "sanguinaccio" (blood-pudding) and Rosato with pasta and chick-peas.

ORTA NOVA
The production area includes Orta Nova, Ordona, Ascoli Satriano, Foggia and Manfredonia. The two typologies of wine are: Rosso indicated with local cooking (lamb with peas) and Rosato with soups and appetizers of charcuterie. The grape variety used for both wines are: Sangiovese with at least 60% and Grape of Troia and Montepulciano for the remaining 30%-40%.

OSTUNI
The production area includes Ostuni, situated in the north-east of Brindisi, and other small towns. The two types of wines are: Bianco (Impigno 50-85%; Francavilla 15-50%; Verdeca and Bianco d' Alessano max 10%) excellent with eggs, vegetables and "mozzarelle" (milky buffalo cheese); Ottavianello (Ottavianello; Negroamaro, black Malvasia, Susumaniello, Notar Domenico max 15%) with vegetables soups and white meat.

PRIMITIVO DI MANDURIA
Manduria, fifteen small towns near Taranto and three near Brindisi are the area of production of this wine. The wine produced (red) is full, mellow, rich (its alcoholic level is high) it is good with stewed or roast meat and cheeses with herbs. The grape variety is Primitivo 100%. Natural Sweet, dry liqueur-like, natural sweet liqueur-like wines are produced too.

ROSSO BARLETTA
Barletta, San Ferdinando in Puglia, Trinitapoli and partly Andria and Trani represent the production area of this wine. The wine produced (grape of Troia min 70%; Malbech, Montepulciano, Sangiovese max 30%, of Malbech max 10%) is good with braised meats, salmi of meat, lamb in vinegar with sugar.

ROSSO CANOSA
The production area includes Canosa, Bari. The grape of Troia is employed for a minimum of 65% while Montepulciano and Sangiovese contribute for a maximum of 35%. It can be served with charcuterie and stewed meat (chops of meat as cooked in Bari).

ROSSO CERIGNOLA
The production area includes Cerignola, Stornara, Stornarella and Ascoli Satriano. The grape of Troia is present for a minimum of 55%, Negroamaro 15-30%, other grapes until 15%. Excellent with stewed rabbit or mutton.

SALICE SALENTINO
In the north-western part of Lecce, precisely in Salice Salentino and in others six small towns, one of the most important wines of the region is produced. There are two types of wine: Bianco (Chardonnay min. 70%) and white pinot (white pinot, chardonnay and sauvignon max to 15%) excellent with seafood appetizers; Rosso (Negroamaro and black Malvasia of Brindisi or Lecce max 20%) good with roast red meats, cutlets of lamb and salty cheeses; Rosato (same grape variety as the red ) can be served with pasta with peppers, stewed fish, stuffed mussels; sweet Aleatico and sweet liqueur-like Aleatico (grape-variety Aleatico) is good with biscuits.

SAN SEVERO
The production area of the oldest V.Q.P.R.D. in Puglia includes, besides San Severo, Torremaggiore, Castelnuovo, Apricena, Rignano, Poggio Imperiale and Lesina. The typologies are: Bianco (Bombino bianco 40-60%, Trebbiano from Tuscany 40-60% and/or white Malvasia and Verdeca max 20%) excellent with fish; Rosso (Montepulciano 70-100%, Sangiovese max 30%) good with soups with meat gravy, roast meat, and "provolone" ( a salty cheese); Rosato (same grape variety as red) excellent with appetizers of charcuterie and fish. San Severo can be produced also as sparkling wine.

SQUINZANO
In Salento, between Brindisi and and Lecce, Squinzano and other eight small towns constitute the production area of this wine. There are: Rosso (Negroamaro until 100%; Black Malvasia of Brindisi and/or Lecce, Sangiovese max 30%), good with furred game and red meats, and Rosato, (same grape variety as red ), excellent with salads of stewed vegetables and with " 'Ncapriata " (a salad made up of beans, spicy peppers, onions and tomatoes with olive oil).