Puglia’s link with wine, and therefore with the vine, has ancient origins, a link that has always characterised – together with oil and the olive tree – the culture and tradition of this region. In terms of quantity, wine production in Apulia is among the most important in Italy, a characteristic that has led the region to assume the role of wine ‘reservoir’, not only in Italy but also in Europe. For years, until the ’90, wine from Apulia used to make its way north to other regions and other parts of Europe and was used to ‘cut’ local wines, adding colour, structure and alcohol. But fortunately, for some years now, the situation has been changing, and finally, Apulian producers are aware of the enormous potential of the region and have now started to dedicate themselves to quality production.

After all, in Apulia there is no lack of autochthonous grapes: Negroamaro, Primitivo and Uva di Troia are grapes that in recent years have gained international prominence, however, we also find very characteristic grapes such as the various Susumaniello and Verdeca, whose strengths are acidity, flavour and freshness. The atmospheric conditions characterised by the Mediterranean climate favour the ripening process of healthy and dry grapes, which are ideal for the production of structured wines with good colour intensity, while the calcareous-clayey soil in the northern part of Apulia and the calcareous-sandy soil in the south give the wines character, fragrance and aroma.

So, if you’re looking for a wine with jammy fragrances, good intensity and persistence in the mouth, Apulia is your destination!