What are the best Apulian white wines?
Apulian viticulture boasts a heritage of native white grape varieties of great value, capable of producing wines with a distinctive personality. Bombino Bianco, widely cultivated in the Castel del Monte area and used in the DOC Castel del Monte Bombino Bianco and Castel del Monte Bianco, produces fresh, floral, and citrusy white wines, perfect as an aperitif or with light fish dishes.
Verdeca, another typical Apulian grape variety featured in the DOC Locorotondo and Martina Franca wines, is appreciated for its distinctly mineral wines, with notes of aromatic herbs and white-fleshed fruit, ideal with seafood appetizers and delicate first courses.
In Salento we find Bianco d'Alessano, a traditional grape variety that produces soft, medium-bodied wines with floral notes and an almond finish, perfect with white meats and fresh cheeses, and present in the Locorotondo and Martina Franca DOCs. Fiano Minutolo, also known as Fiano Aromatico, produces highly fragrant wines with notes of apricot, peach, and white flowers, elegant and balanced on the palate, splendid with shellfish and seafood risottos. In addition to the aforementioned Castel del Monte, Locorotondo, and Martina Franca, there is the DOC Gravina, in the area between Bari and Matera, which produces fresh white wines.
In addition to the aforementioned Castel del Monte, Locorotondo, and Martina Franca, there is the DOC Gravina, in the area between Bari and Matera, which produces fresh, citrusy whites based on Greco and Malvasia. In the province of Foggia, the DOC San Severo offers fragrant and easy-drinking white wines made from Bombino and Trebbiano grapes.
Moving on to the Brindisi area, we find the DOC Ostuni, whose savory white wines are made from Impigno and Francavilla grapes. The renowned DOC Salice Salentino, famous for its reds, also offers fresh and floral whites made from Chardonnay and Fiano grapes.
Apulian white wines: the best pairings
From raw appetizers, such as swordfish carpaccio and shrimp tartare, to seafood first courses, such as risotto or pasta with mussels and clams, to baked or grilled fish main courses, the pairing options are almost endless.
The fresher and lighter wines, such as Bombino Bianco, are perfect for accompanying delicate dishes and for starting the meal as an aperitif. The more structured and flavorful versions, such as those based on Verdeca or Bianco d'Alessano, hold their own with more complex and flavorful recipes, such as fish soups or white meat dishes.
Let's not forget the vegetarian dishes that are very popular in Apulian regional cuisine: the savory and fresh characteristics of local whites make them ideal companions to enhance the flavor of dishes such as zucchini parmigiana, fava beans and chicory, or the classic orecchiette with turnip greens.
The best producers of Apulian white wines
Among the best producers of Apulian whites on Tannico, Tormaresca certainly stands out, with its “Pietrabianca” Castel del Monte Chardonnay representing excellence. Masseria Borgo dei Trulli distinguishes itself for its regional wines such as Salento Vermentino and Puglia Bianco “Ficheto.”
Leone de Castris, a historic Salento winery, offers an excellent Salento Verdeca “Messapia.” Polvanera showcases native grape varieties such as Minutolo, Bianco d'Alessano, and Falanghina. Other names to keep an eye on are Conti Zecca with their Salento Bianco “Luna,” Campi Deantara, which produces a fine Fiano Salento “Are,” and Due Palme, which ranges from Salento Fiano ‘Bagnara’ to Salice Salentino Bianco “Tinaia.”
