The viticultural tradition in Apulia





Apulia is a region in Southern Italy bordering the Adriatic Sea in the East, the Ionian Sea to the Southeast, and the Strait of Otranto and Gulf of Taranto in the South. It is bordered by the other Italian regions of Molise to the North, Campania to the West, and Basilicata to the Southwest.

It is one of the largest and agriculturally most productive plains in Italy, with its 110.000 ha of vineyards.

The viticulture Apulian tradition is very ancient: in 2000 B.C. the Phoenician population introduced new vine varieties and new agricultural techniques. During the centuries, many populations, i.e. Grecians and Romans, influenced the local agriculture and productions, and there are a lot of witnesses that confirm how extremely important was this economy for the region.

During the last Century, Apulia was characterized by a huge production of wine, that was shipped in Northern Italy as bulk wine, to be blended into the wines of the north . At the time, winemakers in Northern Italy had difficulties in achieving the desired alcohol content and body in their wines, especially because of the climatic conditions.

But at the time, Apulian wines were known as low quality wines: the most important goal was to produce and sell huge quantity of wine.

Today farmers, winemakers and Institutions are working together to improve the quality of the production, with wines that can represent their terroir, with the introduction of new vine varieties, new training methods and the use of the most modern production techniques.

The Viticulture in Apulia is obtaining many awards and recognitions; it is becoming a benchmark for the national oenological production and the preferred destination of many wine lovers and experts who would like to discover the origin of the Negroamaro, the Primitivo, the Nero di Troia and the Malvasia Nera and the regional gastronomy.