Wine Region: Puglia

(2026) If you know the wines of Puglia in the 'heel' of Italy, you are bound to know Primitivo, one of the region's main grapes and the one with most worldwide recognition. Nero di Troia (also known as Uva di Troia), is another indigenous variety, perhaps less familiar, but I have always found it to make excellent wines. This, from near Brindisi, comes from vineyards on rocky soil, and is made in stainless steel tanks. It has the most vibrant magenta colour and a bright nose of crushed lillies, red berries and slate. The palate is medium-bodied and straightforward, but the fruit density, svelte tannin profile and gentle acid grip all add up to excellent balance, a little clove-like spice in the finish too. Watch the video for more information and food-matching ideas.

(2026) It's a Primitivo from Puglia, and it is appassimento, made from partially dried grapes. In itself that's not too unusual, but this is not only certified organic, it uses an ancient technique called Giro del Picciolo to dry the grapes: rather than harvest them and dry on mats, the stems of each bunch are twisted, cutting off flow of water and nutrients from the vine to the bunch, which over 12 days or so naturally concentrate as up to 40% of water volume is lost. It is also aged six months in American oak, for a smooth, bountiful red that is crammed with cherry and liquorice and as supple, full-bodied and flavourful as you like. Lots of independent stockists have this at £13.50 - £15.00, so use the wine-searcher link below or watch the video for more stockists and information.

(2025) Laithwaites' pitch on this is that it is made from low-yielding, century-old heirloom Negroamaro and Primitivo vines, saved from the bulldozer by a winemaker who understood their value. The 'Brutto' epithet certainly doesn't apply to the wine, which has a modest 12.5% alcohol, but to the thick, contorted trunks of the ancient vines. The wine is made for Laithwaites by Angelo Maci, winemaker at the Puglian estate of Cantina Due Palme. It is voluptuously soft, rich, pulpy and spicy on the nose, but there's a dusty, briary herb quality too that adds interest. There is a good whack of residual sugar here giving this definite sweetness. Juicy red fruit fills the mid-palate. The finish shows minimal tannin, but acidity gives freshness.

(2023) Once known as 'Fiano Minutolo' when the grape was mistakenly identified as Fiano (the famous grape from neighbouring Campania), this Puglian variety of unknown origin is much more aromatic. There's a slightly pinkish tinge to the colour . On the nose, lots of floral and peach down prettiness, chamomile and a lemon balm fragrance. Despite having only 12.5% alcohol, there is body and texture in the mouth, and while the peach ripeness of the fruit is delicious on the mid palate, a freshening zip of citrus and touch of salty, herby savouriness gives lovely balance. Watch the video for more information.

(2023) A blend of 80% Negroamaro and 20% Primitivo from Salento in Puglia, the wine region that forms the heel of Italy's 'boot'. There's a soft rim to the deep ruby colour, then tobacco-spiced, autumnal notes that are briary and truffly. In the mouth the fruit is sweet and copious. Indeed, the sweetness overwhelms slightly, making this one for those who appreciate a dollop of residual sugar in their reds, which I really, really don't. £10.49 as part of a mixed dozen.

(2023) 100% Negroamaro from the prized appellation of Salice Salentino in Puglia, the 'heel' of Italy. This weighs in with a relatively lightweight 13% alcohol, which for Puglia, is modest. That gives this wine a certain freshness, and it has a palish ruby colour to match. Herb, cherry and stony aromas are breezy and savoury, but there is sweetness of fruit too. In the mouth it is quite racy, a bittersweet twist of Pontefract-cake liquorice to the red plum juicy fruit. Nicely done, no attempt at being a 'blockbuster', but food-friendly and well-balanced.

(2022) There's 75% Nero di Troia blended with Primitivo in this wine, so a blend of indigenous varieties. There's a lifted character here, floral and blueberry perfume. In the mouth nine grams of residual sugar adds a little apparent sweetness, for easy drinking pizza and pasta-bashing pleasure.

(2022) An unusual cross-regional blend from Abruzzo (Montepulciano and Sangiovese) and Puglia (Primitivo and Negroamaro) that sees ageing in both French and American oak. Dark and saturated, with a vinous, dark cherry and plum character, a classy touch of oak adding some spice and cocoa. Very pure and ripe fruit, supple and plush, the tannins are fine and chocolaty, the cherry-ripe acidity balances, in a very classy wine at an attractive price.

(2021) This wine from the small DOC of Ostuni, is made from the Ottavienello variety, the local name for the Cinsault grape. There's a lovely fragrance here, a hint of violets and dried aromatic herbs, ripe red fruits and a certain earthy, briar quality. The palate is flooded with sweet, plush fruit, but there's an underpinning of coffee and cream, a little truffle and Pinot-like mushroom that suffuses the finish, tannins ripe and creamy and excellent acid balance. What a delicious wine. Watch the video for more information and food matching ideas.

(2021) Adorned with '91 Point' stickers from Lidl's in-house critic, but that is best taken with a very large pinch of salt: by any standards this is a pleasant white wine, but ranking it with the fine wines of the world requires a big stretch of the imagination. Made from partially dried grapes, this does not come from Avellino in Campania, home of the most famous Fiano, and indeed may be the local Puglian variant, Fiano Minutolo (I don't know the definitive answer). It has creamy and ripe pear fruit on the nose, a little bit of Picpoul-like herbs, then a sweet-fruited and just off-dry palate, with good stone fruit, apple and lemon zest to finish.