Verdeca or Pampanuto, one of the most important Apulian white grape varieties

The Verdeca, or Pampanuto, is one of the most important and recognized white grape varieties in Puglia.

The main areas of interest for its cultivation are north-central Puglia (where it is mostly called Pampanuto) and a small area around the town of Gravina di Puglia.

Traces of this Puglian variety date back to the time of Frederick II: a white wine called “Verdeca” was already being produced from this grape. It was named by the populations who drank it since ancient times. At the time, it was a secondary wine compared to the predominant fruits of varieties like Greco di Tufo, Bianco d’Alessano, and Malvasia del Chianti.

In general, until recently, almost no white wines were produced in southern Puglia. Here, in ancient times, the quintessential wine was made from the Negroamaro grape, followed by the other two most important Puglian varieties, Primitivo and Nero di Troia.

Over the years, and with the evolution of regional wine production culture, the north of Puglia also chose to produce white wine for direct consumption.

Among the most renowned Puglian white wines is Verdeca, or Pampanuto.

Historical notes indicate that the first mentions of Pampanuto were written by Prof. Frojo, with an extensive report, in 1875. Then in 1877, by Ravasanda who discussed it in his studies and again, 50 years later, in 1934 by Cavazza.

In short, according to in-depth studies, the Pampanuto grape is an expression of Verdeca, a fact confirmed by the University of Bari through a multidisciplinary cross with DNA analyses.

But what does the native Puglian grape look like? With medium-sized, orbicular leaves; medium-sized, conical clusters; and medium-sized, round berries with abundant bloom on the thick skin.

The wine produced from it has a yellow color, tending towards greenish.

The grape allows excellent yields in must thanks to its vigor and good productivity. Specifically, it has great resistance to adverse climates and adapts better to clay soils, especially at hilly altitudes, preferably between 200 and 400 meters. In purity, it gives a light, neutral wine with a pronounced acidic backbone. Served with fish dishes or fresh seasonal vegetables, it is ideal, but it is also suitable with fresh cheeses and non-aged cold cuts.

The Cantina di Ruvo di Puglia produces two labels for the Crifo selection:

Terre del Crifo Verdeca IGP Puglia with a distinct sensation of freshness and a delicate aromatic note. A wine capable of accompanying fish and vegetable dishes, also excellent as an aperitif. On the nose, notes of jasmine, bergamot, and hints of pineapple stand out. On the palate, the fresh acidity is immediately appreciated with citrus notes and good minerality on the finish.

Suggested food pairings: pea soup with clams, vegetable couscous, lampascioni omelet, octopus and potatoes with fava beans, Puglian friggitelli peppers in a pan.

Serving temperature: 8°C

Analytical data:

• Alcohol content 12% vol
• Residual sugar 3.5 g/l
• Total acidity 5.70 g/l

Crifo Suavì Sparkling White Wine with a decidedly fresh taste, perfect for accompanying seafood appetizers and fish-based main courses. Delicate straw color, offering subtle aromas of fresh fruit, green apple, and delicate white flowers, presenting on the palate with the liveliness of citrus freshness.

Suggested food pairings: grilled fish, croquettes, potato chips, stuffed panzerottini.

Serving temperature: 6°C

Analytical data:

• Alcohol content 10.5% vol
• Residual sugar 16.00 g/l
• Total acidity 4.70 g/l