Salice Salentino DOC

Salice Salentino See Puglia map, ref #22
Region:
History: Established as a DOC in 1976
Vineyard Area: 2,217 ha / 5,476 acres (2014)
Production: 75,000 hl / 833,100 cases (2014)
Principal White Grape Varieties: Chardonnay, Fiano, Pinot Bianco
Principal Red Grape Varieties: Aleatico, Negroamaro
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 70% Chardonnay + OAWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
  • Fiano (Wh): Minimum 85% Fiano + OAWG
  • Pinot Bianco (Wh): Minimum 85% Pinot Bianco + OAWG
ROSATO WINES
  • Rosato (Ro): Minimum 75% Negroamaro + OARG
  • Negroamaro (Rd): Minimum 85% Negroamaro + OARG
RED WINES
  • Rosso (Rd): Minimum 75% Negroamaro + OARG
  • Aleatico (Rd): Minimum 85% Aleatico; maximum 15% Malvasia Nera, Negroamaro, and/or Primitivo
  • Negroamaro or Negro Amaro (Rd): Minimum 90% Negroamaro + OARG
  • Riserva (Rosso, red varietals)
SPARKLING WINES
  • Spumante (WhSp, RoSp): Can be made by a second fermentation of Bianco, any of the white varietals, Rosato, or Negroamaro Rosato
DESSERT AND SPECIALTY WINES
  • Dolce (RdSw): Minimum 85% Aleatico; maximum 15% Malvasia Nera, Negroamaro, and/or Primitivo
  • Liquoroso Dolce (RdFoSw): Minimum 85% Aleatico; maximum 15% Malvasia Nera, Negroamaro, and/or Primitivo
  • Riserva (Liquoroso Dolce)

Significant Production Rules:
  • Grapes for any of the wines may undergo partial drying (appassimento) before pressing
  • Spumante wines may undergo second fermentation either in bottles or in autoclaves
  • Minimum alcohol level: 11.0% for Bianco and white varietals; 11.5% for Rosato and Negroamaro Rosato; 12.0% for Rosso and Negroamaro; 12.5% for Rosso Riserva and Negroamaro Riserva; 13.0% for Dolce (15.0% potential); 16.0% for Liquoroso Dolce (18.5% potential)
  • Residual sugar: Maximum 10 g/l (1.0%) for all wines except Spumante, Dolce, and Liquoroso Dolce; Spumante can range from extra brut to extra dry
  • Aging: For Aleatico, minimum approx. 4–5 months (ERD = March 1, V+1); for Aleatico Riserva, minimum 24 months (ERD = November 1, V+2); for Rosso Riserva and Negroamaro Riserva, minimum 24 months, including 6 months in barrel (ERD = November 1, V+2); for Liquoroso Dolce Riserva, minimum 24 months after fortification (ERD approx. November 1, V+2)

Last Disciplinare Modification: 11/30/2011