In the heart of central Apulia, the Itria Valley stretches between the hills of the Murgia dei Trulli and the areas where the landscape slopes down towards the sea. The wine-growing region encompasses towns such as Locorotondo, Martina Franca, Cisternino, Ceglie Messapica, Fasano, Ostuni, Alberobello and Crispiano, forming a rural mosaic of vineyards, olive groves, trulli, farmhouses and dry-stone walls. The hillside altitudes, breezy exposures and proximity to the Adriatic help to create favourable conditions for viticulture focused on freshness and balance.
The vineyards are mainly situated on calcareous-clay soils, often combined with the characteristic red earth of the Murgia. The limestone content promotes drainage and finesse, whilst the presence of clay helps sustain the vines during the driest periods. In this environment, the traditional local white grape varieties find particular expression, including Verdeca, Bianco d’Alessano, Bombino Bianco and Francavidda, alongside varieties authorised by the Valle d’Itria PGI regulations. The range of grape varieties also includes red and rosé grapes, which are capable of expressing the terroir through lighter, more fragrant wines.
Production comprises white, rosé and red wines, as well as semi-sparkling wines, sparkling wines made from white grapes, passito wines, wines made from overripe grapes and novello wines. The whites are generally characterised by delicate aromas, pronounced acidity, savouriness and a linear flavour profile; the rosés and reds, on the other hand, highlight fruit, balance and smoothness. The winemaking tradition, which developed with particular vigour from the late nineteenth century onwards, coexists today with winemaking practices focused on bringing out the best in each grape variety: early harvests, gentle pressing, temperature-controlled fermentation and ageing methods that respect the character of the grape varieties. The result is a form of viticulture deeply rooted in the landscape, capable of combining rural heritage with a contemporary approach to winemaking.
