The Wines of Apulia: The Creation of a Regional Brand

Ezio Ritrovato ()
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Ezio Ritrovato: University of Bari “Aldo Moro”

A chapter in A History of Wine in Europe, 19th to 20th Centuries, Volume II, 2019, pp 117-135 from Palgrave Macmillan

Abstract: Abstract In recent decades, Apulian viticulture and winemaking underwent a true “revolution”, which stemmed from the enhancement of autochthonous vines aimed at the production of quality wines. After over a century of production of large quantities of second-rate wines which were particularly suited to blend with other wines, to which they conferred body and alcohol contents, Apulian producers began to enhance local characteristics and to understand the need for high winemaking skills at the service of modern winemaking processes.Starting in the 70s, though, a progressive spreading of a new “wine culture” began. The success of the new Apulian DOC labels on the international markets was founded on the recovery and enhancement of the three typical red-grape vines: Nero di Troia, Primitivo and Negroamaro. Most recently, the progress of the regional wine industry has been further accentuated by initiatives of diversification and specialization, focused on the rediscovery and enhancement of rose wines.It is now beyond doubt that the path taken by the Apulian wine industry towards international markets and recognition cannot do without the recovery and enhancement of native vines, which started in recent decades and is destined to support the affirmation of the typicality and safeguard of the Apulian wines’ origin for a long time to come.

Keywords: Apulian wine industry; Enological typicality; Wine culture (search for similar items in EconPapers)
Date: 2019
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DOI: 10.1007/978-3-030-27794-9_6

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