Apulia, or Puglia to the Italians, is the sun-baked heel of the country and one of the great sources of ripe, generous, brilliantly priced red wine. This is warm-hearted, fruit-forward drinking built for the table, from native grapes that grow almost nowhere else.
Primitivo, Negroamaro and the reds of the south
The southern peninsula of Salento is the engine room. Primitivo, genetically the same grape as California's Zinfandel, gives deep, plush wines full of jammy dark fruit, plum and sweet spice, and it peaks in Primitivo di Manduria, where old bush vines and a warm climate push it to real richness. Negroamaro is the savoury counterpoint, darker and firmer with a herbal edge, and it is the backbone of Salice Salentino, one of the most reliably good-value red wines in all of Italy. Further north around Castel del Monte, Nero di Troia adds structure and firmer tannin.
Rosato and the fresh whites of the coast
Apulia has one of Italy's oldest rosato traditions, and the pale, dry pinks made from Negroamaro and Bombino Nero are a joy with antipasti and summer food, so explore our rosé range. The whites reward a look too: Verdeca from the Valle d'Itria and aromatic Fiano Minutolo give bright citrus, almond and white flowers, fresh white wines for seafood and fried fish. If you like the warm southern style, it is a short hop to the wines of Sicily.
Apulia wine FAQ
What does Primitivo taste like?
Ripe and generous, with jammy blackberry and plum, sweet spice and a warming finish. It is the same grape as Zinfandel, so a bold Californian red is good preparation.
What food pairs with Apulian reds?
Tomato-rich pasta, slow-cooked ragù, grilled lamb and hard aged cheeses like caciocavallo. The ripe fruit and gentle tannin handle bold, savoury flavours with ease.
Is Apulia good value?
Very. Salice Salentino and everyday Primitivo deliver a lot of flavour for the money, which is why the region has such a loyal following.