Place of Origin
The production area of the Barletta DOP (Protected Designation of Origin) wine includes, in addition to the territory of the town of Barletta, also parts of the territories of the towns of Andria and Trani.
Grapes used for the production of Barletta Rosso and Rosato are Nero di Troia, for at least 70%, and other red grapes,for a maximum of 30%, produced in Capitanata and Central Murgia areas.
Barletta Bianco is produced with Malvasia Bianca, at least 60%, and with white grapes coming from Capitanata and Central Murgia areas.
Barletta Malvasia Bianca is made with a minimum of 90% of Malvasia Bianca grapes and the remaining part with white grapes from the same territory.
Main grape varieties used to make Barletta DOP:
Barletta wine is produced in the following versions:
Rosso - a wine with an aromatic and persistent bouquet and a harmonic and dry flavour.
Rosato - a wine with an aromatic and fruity aroma, and a pleasant and dry taste.
Rosato Frizzante - wine with a distinguished odour, sometimes fruity, with a pleasant and harmonious flavour.
Bianco - with a fruity bouquet, and a delicate, harmonious and dry flavour.
Bianco Frizzante - a wine with a fruity and characteristic aroma, a dry and harmonious flavour and a fine foam.
The Malvasia Bianca has a delicate fruity bouquet, a harmonious and dry taste.
The Malvasia Bianca Frizzante is a wine with a fruity and delicate aroma and a harmonic and dry flavour.
The Barletta Nero di Troia is a wine with a ruby red colour, a distinctive bouquet and harmonic and dry flavour.
Barletta Rosso should be served at a temperature of 18-20 degrees.
Barletta Bianco should be served at 10-12 degrees.
Barletta Rosso pairs well with red meat and cheese.
Barletta Bianco pairs well with seafood and light meat.