| Grape variety |
Aleatico |
| Synonyms |
aleatico di Portoferraio, aliatico, aleatico nero della Toscana, aleatico nero di Firenze, aleatico gentile, leatico, liatico. |
| Grape colour |
Red grape |
| Aromas |
Aromatised |
| Vigour |
Medium-Good |
| Ripening |
From 20 to 30 September. |
| Productivity |
Medium but steady. |
| Areas of cultivation |
It is widespread in Tuscany, particularly in the island of Elba, in Lazio, Puglia, and only marginally in other areas. |
| History |
Vine mentioned by Pier de 'Crescenzi (1303). There are discordances about its origin: there are those who think it is native to Greece unlike others that I consider to be Tuscan and probably obtained from a mutation of Black Moscato. |
| Ampelographic features |
Leaf: pentagonal or orbicular, medium in size, trilobata but sometimes quinquelobata, with petiole breast open (open), narrow upper side thighs in superimposed or narrow V, lower lateral sinuses little or point marked V narrow when present; Flat floor somewhat bumpy, flat lobbies; Corner at the top of the lobe terminals acute, upper side glabra of dark green color, medium bright and with green ribs; Bottom page light green glaze with main green ribs; Ribs of the 1st, 2nd and 3rd order protruding. Strong side edges, irregular at straight or convex edges; Wide base.
Small bunch, spatula, elongated, with a wing. Medium, discoid, very irregularly shaped, blue-vermilion peel, transparent, very pruinose. |
| Characteristics of the wine obtained from this grape variety |
With the aleat you get a ruby red wine with very purple shades. The scent is intense, aromatic and fruity, and with maturity tends to express jumble notes and chocolate. The taste is characterized by pleasant sweetness and softness, good pseudo-caloric sensations and light astringency, with a bitter bitterness. |