. Report of the viticultural work . per cent of solid contents. ALEATICO. This variety, which is originally from Tuscany, is now found in almostall the European vineyards, being much esteemed as a table grape andin the making of vins de liqueur. In Italy, it is frequently mixed withother varieties, in order to communicate its pleasant Muscat flavor tothe wines. The vine is of a fair vigor and productiveness ; stony soilsand short pruning seem to suit it rather best; as it matures late, it NORTH ITALIAN TYPE ALEATICO. 165 requires a warm exposure and dry weather; it must be grown in
. Report of the viticultural work . per cent of solid contents. ALEATICO. This variety, which is originally from Tuscany, is now found in almostall the European vineyards, being much esteemed as a table grape andin the making of vins de liqueur. In Italy, it is frequently mixed withother varieties, in order to communicate its pleasant Muscat flavor tothe wines. The vine is of a fair vigor and productiveness ; stony soilsand short pruning seem to suit it rather best; as it matures late, it NORTH ITALIAN TYPE ALEATICO. 165 requires a warm exposure and dry weather; it must be grown in local-ities not much subject to the rain in autumn, for the grapes would bedeteriorated very easily. Description.—Leaves average size, three-lobed, the upper side of a finelight green, the lower side green and paler. Bunches compact, conical,shouldered. Berries unequal, round ; skin thin and of a dark-red color;flesh juicy and sweet, with a pleasant Muscat flavor. Analyses of Wines. Aleatico. 1888. 1890. John T. Doyle, Date of picking. Must—Solid contents by spindle. Acid as tartaric Ash Wine— Alcohol i gy weight Aiconoi ^^ By volume Tannin Total acid as tartaric j ^ Pfl^months:Body wine. Color of the Wine No. 930. At pressing, October 27 2 V. 11. One month 3 V. K. Three months 5 V. R. Four months 5 V. 11. Seven months IV. R.+ 1Y. No. 930. Aleatico. From J. T. Doyle, Experimental Plot, grapes arrived October 24, 1888, and Avere crushed the same condition was fair, but overripe, Avith heavy coulure. Everybunch had raisins or half-dried berries in it; the stems Avere juice showed per cent of solid contents. Fermentation of 23pounds crushed started October 25th, and reached its maximum of °on the next day. On the 27th it Avas pressed, yielding from the abo\eamount gallons of Avine, corresponding to gallons per ton. Record of Treatment and Tasting.—18S8. November 22. Racked and take
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