DOC certification has been recognised in 1976; it is prepared as red and rose’ ad the grapes must come from the lands of Copertino, Carmiano, Arnesano and Monteroni; only a part fro Galatina and Lequile.
You can obtain it fro Negroamaro (70-100%) but you can use even grapes from Malvasia nera (Brindisi e Lecce), Montepulciano e Sangiovese, which, alone or in conjunction, can be brought up to 30% with the limit of 15% for Sangiovese. The red one can be reserve after 2 years’ aging and if it has an alcoholic gradation of 12.5° C, at least. Copertino rosso has a ruby red colour of various gradations that tends to orange when aged.
Its smell is deep, the taste is dry, velvety ad it has a bitter back taste. Its alcoholic gradation must be of 12° C and it must be served at a service temperature of 15°-18° C In a medium tulip glass. It’s good over soups, steamed white meats, seasoned cheese, risottos, while the reserve one is better over healthy first courses, grilled red meats, game.
Il copertino rose’ is salmon pink and it may tend to light brown.
The smell is clear and well deep; the taste is dry without harshness with herbaceous lees and a pleasantly bitter back taste.
Its alcoholic content is at least 12° C and it must be served at a service temperature of 13°- 16° C In a medium tulip glass. It’s good over light cured pork meat, spaghetti with mussels and tomato sauce, light and stew fishes, vegetable soups, mushrooms, mozzarelle, ricotta, soft and fresh cheese.
