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Verdeca is one of the most interesting and refreshing white grape varieties in Southern Italy, mostly grown in the hot Puglia region. Unlike the often heavy and overly fruity southern wines, Verdeca surprises with crisp acidity, minerality, and fresh aromas of citrus and wild herbs. It is an ideal choice for hot summer days and Mediterranean cuisine.
Read moreThis variety is experiencing a true revival. Although it was previously mostly used for vermouth production, today the best winemakers in Puglia are creating crisp wines of exceptional quality from this grape.
Pure Verdeca wines feature a pale, straw color with greenish hues. The aroma is dominated by bergamot, green apples, pineapples, and subtle notes of Mediterranean scrub (macchia). Usually, this wine is fermented in stainless steel tanks to maximally preserve its primary freshness and its mineral, even slightly salty finish.
Due to its pronounced acidity and salty minerality, Verdeca is an inseparable companion to seafood. It pairs perfectly with fresh oysters, fried calamari, fish carpaccio, and traditional Puglian dishes such as Burrata cheese or pasta with clams (Pasta alle Vongole).
No, while 100% Verdeca wines are becoming increasingly popular, this variety is still frequently blended with other local Puglian grapes, such as Bianco d'Alessano or Fiano. Such blends (for example, wines from the Locorotondo DOC appellation) gain more body and a more complex bouquet of floral aromas.
Verdeca is meant to be tasted young and fresh. The charm of this wine lies in its crisp acidity and citrus freshness, which fade over time. It is recommended to open these wines within the first 1–3 years of the vintage.
