Puglia

Styles

Principal grape varieties

Terroir

• The soils are clayey or clay-loam, with a skeleton content reaching approximately 60% of the total soil constituents.
• The soil features red earths derived from the dissolution of limestone rocks, rich in potassium and low in organic matter, well suited to high-quality white wines.
• The vineyards are cultivated at altitudes ranging from 200 to 700 metres above sea level, with variable slopes and a general east- to south-east-facing exposure.
• The climate is warm and arid, with annual rainfall varying between 400 and 800 mm, concentrated approximately 70% in the autumn–winter period, and with summers that are sometimes entirely dry.
• From a geological standpoint, almost 80% of the region is made up of limestone and dolomitic rocks formed during the Jurassic through the sedimentation of calcium carbonate on the seabed. (via Wikipedia · CC BY-SA 4.0)

• Several varieties today considered native to Puglia, such as Negroamaro and Uva di Troia, were introduced by Greek colonists together with the bush-trained (alberello) vine-training system.
• In 1362, Giovanna I d'Angiò signed a law prohibiting the introduction into Puglia of wine produced outside the region, a sign of the strategic role that wine had assumed in the local economy.

• Puglia white has a straw-yellow colour of varying intensity, a fruity nose, and a characteristic, dry, and savoury palate.
• Puglia red displays a deep colour with violet hues on the appearance, a fruity and complex nose, and a harmonious and characteristic palate.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• eAmbrosia register (EU) — File number PGI-IT-A0601