Apulian wines are among the most appreciated Italian food and wine specialities abroad, thanks especially to their unmistakable characteristics. The most famous wines of the region reveal a generous, intense, soft and textured character; the result of soils suited to viticulture, of rich and productive vines, of the beneficial influence of the sea and of the remarkable exposure to the sun. In addition to the Salento area, home to national treasures such as Negroamaro and Primitivo, which are made into red or rosé wines, areas of production such as the Murgie are becoming increasingly important, where red grapes are flanked by white grapes such as Verdeca, Minutolo and Moscato, or the Foggiano and Daunia, in the Tavoliere, where Bombino Bianco is grown alongside Nero di Troia. Today, quality labels are produced throughout the region and the whole area, from the Gargano to the heel, offers a great variety of indigenous grape varieties and local specialties to be discovered and enjoyed.
Apulian wines are among the most appreciated Italian food and wine specialities abroad, thanks especially to their unmistakable characteristics. The most famous wines of the region reveal a generous, intense, soft and textured character; the result of soils suited to viticulture, of rich and productive vines, of the beneficial influence of the sea and of the remarkable exposure to the sun. In addition to the Salento area, home to national treasures such as Negroamaro and Primitivo, which are made into red or rosé wines, areas of production such as the Murgie are becoming increasingly important, where red grapes are flanked by white grapes such as Verdeca, Minutolo and Moscato, or the Foggiano and Daunia, in the Tavoliere, where Bombino Bianco is grown alongside Nero di Troia. Today, quality labels are produced throughout the region and the whole area, from the Gargano to the heel, offers a great variety of indigenous grape varieties and local specialties to be discovered and enjoyed.
This long and narrow region offers an infinite variety of cultivated grapes and local specialities. In addition to the many indigenous grape varieties, international varieties such as Chardonnay, Syrah, Merlot and others are also cultivated with great success, although the trend is to increasingly emphasise the excellent local varieties: especially reds and rosés, but also some white and sparkling wines. The best-known Apulian grape varieties are Primitivo and Negroamaro, both of which are capable of creating exuberant, intense expressions rich in substance. These include the Primitivo di Manduria, produced in the province of Taranto in both dry and sweet versions, and the Primitivo di Gioia del Colle, typical of the Murge, without forgetting the vigorous Salice Salentino, made mainly from Negroamaro. In the Salento area, rosé wines, characterised by concentration and great aromatic richness, have also become increasingly important in recent decades.
In the Daunia area, in the province of Foggia, and in the Gargano area, Nero di Troia, a vine from Apulia which produces a spicy and expressive red wine, is very widespread and reaches one of its highest expressions in combination with other grapes in the Cacc'e Mmitte di Lucera denomination. In the Tavoliere area, thanks to the activities of the D'Araprì winery, excellent Classic Method sparkling wines are also produced today, based on international varieties and Bombino Bianco. In the Murge, alongside the indigenous varieties that have made Salento famous, we find Aglianico, Bombino Nero, Fiano Minutolo and, above all, Moscato, which gives rise to the sweet Moscato di Trani, in both passito and fortified versions. Other indigenous grape varieties widespread in the region are Malvasia Nera, Susumaniello, made famous by a number of small producers and the Due Palme winery, one of the best known in the region's wine-making tradition, and Verdeca, which is still little known but can produce expressive, rich and very pleasant whites.
The bond between this region and wine production has very ancient origins. For centuries, the abundance of production and the predisposition to give life to red wines full of colour and structure, combined with the lack of a clear entrepreneurial vision aimed at enhancing typicality, favoured the phenomenon of exporting bulk red wine to northern Italy, where it was used to cut local production, giving it warmth, softness and concentration. Today the situation has changed and regional production is not only abundant in terms of quantity but also in terms of quality. Producers have concentrated more and more on enhancing the characteristics of the territory, making their excellent features known all over the world. The wines of Apulia benefit from a great deal of sunshine and colour; the region is in fact one of the sunniest areas in the whole of Europe. The climate benefits from the constant presence of the sea and a Mediterranean climate that in summer can even reach 45°C. The oldest and most typical cultivation system is the Apulian alberello system, which is able to make the most of the soil and climatic characteristics of the area and give life to excellent quality expressions.
The wines of Apulia, depending on the type, can either be perfectly matched with different dishes or accompany meditation and be appreciated outside of a meal. The latter refers to the great reds based on Primitivo and Negroamaro, usually soft and sometimes with a slight residual sugar, or Moscato di Trani and other passito wines. Fish dishes can be paired with Mediterranean and mineral whites such as Bombino Bianco, Fiano Minutolo, Verdeca and Moscato Secco. The great diffusion of Chardonnay throughout the territory offers valid alternatives with seafood cuisine. The rosé wines of Salento, on the other hand, thanks to their structure, prefer more structured dishes and can also be a perfect accompaniment to more seasoned pizzas or tasty cheeses. Regional cuisine offers a wide range of combinations: orecchiette with turnip tops, baked rice Bari style, spaghetti with sea urchins, mussels Taranto style, ciceri and tria, pucce, friselle, mozzarella, ricotta, caciocavallo and other fresh cheeses. The reds, on the other hand, require meat dishes or mature cheeses. Horse meatballs, bombette and Murgia sausages are excellent with younger, fresher expressions, while more intense, full-bodied red meats, grilled lamb chops, torcinelli, cervellata or barbecued innards are preferred. Among the cheeses, we recommend well-seasoned ones: Pallone di Gravina, seasoned ricotta and pecorino.
If you are a lover of good food and drink or would like to impress your friends with an important bottle, you can find a wide selection of the best wines of Apulia on sale online and on offer at great prices. Compare the labels and choose the most suitable one for every occasion.