Apulia boasts a very ancient vine history: it is believed to have been present even before the colonization of the Greeks, who introduced the albarello cultivation method which is widely used until today.

Apulia boasts a very ancient vine history: it is believed to have been present even before the colonization of the Greeks, who introduced the albarello cultivation method which is widely used until today.

The ancient Romans enjoyed Apulian wine in their banquets: it was shipped by sea from the port of Taranto where it was kept in cellars dug into the rock along the coast while waiting to be taken on board.

When we think of Apulia, we almost immediately think of rosé wines but, under the warm sun of this marvelous region, native white grape varieties also grow: we can mention Bombino Bianco, Malvasia, Verdeca, Bianco di Alessano. As well as red varieties like Negroamaro, Primitivo, Uva di Troia, Malvasia Nera, Susumaniello and Ottavianello. There is no shortage of international varieties such as Chardonnay, Merlot and Cabernet Sauvignon.

Until about twenty years ago, Apulia was famous for the production of blended wines that were exported to Northern Italy. But thanks to the willpower of some producers, who have begun to produce quality wines, this region’s destiny completely changed.

Apulian cuisine is based on high-quality ingredients: the freshest fish from the coast, excellent meat from the country, vegetables harvested from its gardens and boundless fields stretching near the farms. Among the most typical dishes of the region are Orecchiette pasta with turnip tops; Tiella barese made with rice, potatoes and mussels; Chicory with fava bean puree; Bombette, fresh pork rolls usually stuffed with cheese; and Octopus Meatballs. And Apulian cheeses and cured meats deserve a book of their own: just think of the Burrata di Andria, capocollo di Martina Franca and lard from Faedo.