Tiati Teanum: a sparkling wine from the south

We have recently been greatly appreciating those who seek to produce sparkling wines that stand out from what is typically found on the market.
Generally, as soon as people hear about sparkling wines, they think of French Champagne, Prosecco, wines from Trentino, or for "those with a sweeter tooth," the various Asti – in any case, wines from northern Italy or beyond the Alps.
By now, however, the south has also begun producing a range of wines, sometimes not quite excellent, other times truly surprising: a kind of trend that, as is natural, does not always make for a good impression.

We have often spoken about productions from the Foggiano and Daunia areas, such as Gran Cuvèè D'Araprì or Bouquet; today as well we remain in upper Puglia and bring you Tiati di Teanum.

A purchase that came about, as often happens, on the recommendation of someone who knows more about the subject – I was initially skeptical, having been spoiled by the excellent products already tasted in the area: "Can they really all be this good?"

Tiati is a classic method sparkling wine made from bombino bianco grapes (60%) and aglianico (40%).
Bombino bianco is a typical Puglian grape variety, particularly of this area, which – often underestimated – has been reappraised thanks to its fruitful use in sparkling wine production (it is also used by D'Araprì).

Teanum cultivates bombino bianco on clay and sandy soils and carries out hand harvesting.
We are talking about one of the oldest grape varieties in the south, also widespread in the lower part of Emilia Romagna and a component of wines such as San Severo Bianco and Castel del Monte bianco.
Teanum, on the other hand, is a winery founded in 2000 through the initiative of young entrepreneurs who breathed new life into the pre-existing cooperative of the same name.

The grapes of "our" Tiati are pneumatically pressed and fermented at a controlled temperature of 15–17°C, then refined by resting on fine lees in steel tanks for approximately three months.

The result is a wine of straw-yellow color with greenish reflections, with a fine and very persistent perlage.
On the nose, light flowers and an evident scent of bread crust intrigue the taster, who on the palate will notice savoriness, elegant acidity, and a very pleasant freshness.
To be served at around 6–7°C, we recommend pairing it with fish dishes, raw or delicately prepared vegetables, and of course as a summer aperitif.
Personally, I have also enjoyed it with grilled mullet and I feel compelled to add that with fatty, juicy fish it probably finds its ideal dimension.

The south and Daunia continue to surprise us positively; our hope is that this area will no longer be merely a fine "discovery," but a point of reference also for the production of sparkling wines. What is needed is marketing, promotion of the territory, and seriousness on the part of those intending to undertake classic method sparkling wine production – which, in my opinion, is not for everyone.