Puglia

Most commonly known as the heel of Italy’s very fashionable boot, Apulia is home to a prolific production of both wine and table grapes. The output of wine is the most voluminous in Italy. If Apulia were a country, its production would rank seventh in the world. Wine has been made in this region for more than 2,000 years.

Through constant occupation by Byzantines, Goths, Normans and Bourbons, Apulia remained Italy’s most bountiful source of wine and olive oil. Abundance was hard to resist on easy working plains where grapes generated greater profits than in any other region. In recent years, however, an emphasis has been placed on premium wines and Apulia is forging a reputation based on excellent bottlings of dry balanced reds, whites and roses rather than staggering exports of bulk juice.

Apulia is divided into roughly two viticultural sectors. The northern terrain is rolling to hilly with a temperate climate. The south consists of a flat peninsula quite hot yet mediated by breezes that blow in from the Adriatic and Ionian seas. The traditional wines of this area are the powerful inky reds made from Primitivo, Negroamaro and Malvasia Nera but Apulia boasts the largest array of varietals in the south.

Apulia is Italy’s flattest region with 53% of its area covered in plains. The region is 80% agricultural, dominated by vines, olives and cereal crops. At the dining table, vegetables figure prominently in pastas, soups, stews and salads. This is the domain of the fava bean though artichokes, chicory, cabbage, cauliflower, eggplant and peppers are indispensable.

The province of Lecce, where the fine Taurino wines are made, is one of the most preserved examples of Baroque architecture in the modern world. Visitors flock each year to view the historical grandeur of a past civilization.