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Edda means 'she' in the Salento dialect. Mainly Chardonnay with local white grapes, picked in August and fermented in French oak barrels. Peach, a delicate vanilla and a salty, stony finish. About £16.80 to £22.
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San Marzano describe soft floral notes, peach and a delicate vanilla, then a fresh, mineral palate. Nearly 18,000 Vivino ratings put the wine at 4.2 out of 5, which is very high for a Puglian white. The oak shows as texture more than as flavour.
Peach comes first, with the soft floral note San Marzano describe on their own sheet, and a delicate vanilla behind it. That vanilla is the French oak the wine ferments in, not an added flavour. Picking in August keeps the fruit fresh rather than heavy.
Citrusy fruit
Apple
Peach
Wet stones
Butter
Oak
VanillaFresh and rounded at the same time. Four months resting on the spent yeast, stirred back through the wine every week, is what puts that weight in the mouth. Salento's wide day to night temperature swings hold the acidity up, so it never turns soft despite the heat.
Savoury and stony, with a salty edge that stays. San Marzano call the wine generous in its elegance, and the finish is where that generosity actually shows.
A serious white from a region better known for big reds. Nearly 18,000 Vivino ratings average 4.2 out of 5, which is very high for anything under £20. Drink it with fish and Puglian vegetables at 12 to 14°C.
Four listings: £16.80 to £20 for a standard bottle and £44 for a magnum. The older 2022 sits at £22.02 while the current 2024 costs less, so paying up for the earlier vintage buys nothing here.
Scored on food, value, cellar life and three more. A white with real body and a very strong drinker score, which makes it good value. Four months in barrel is not built for long keeping.
From £16.80 for a white that nearly 18,000 Vivino drinkers rate 4.2 out of 5. Barrel-fermented whites at this price are rare.
Body from the barrel plus a salty, savoury finish. It covers fish, shellfish and Puglian vegetable pasta, which is a wider range than a light unoaked white manages.
Ripe, rounded and gently vanilla-scented, with nothing sharp or odd about it. Anyone who likes Chardonnay will get on with it straight away.
Under £20 and easy to drink, though richer and more serious than a weeknight white. Better with a meal than on its own.
An oak-fermented white with a strong drinker score and a magnum option at £44. Good for a table of guests, if not a landmark bottle.
Four months in barrel gives texture, not longevity. The peach fruit is the point and it fades, so three or four years from the harvest is the useful window.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Salento denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
San Marzano pick Edda in August, weeks ahead of their reds. Salento gets very hot, and an early harvest is how they keep acidity in a white this far south. Large day to night temperature swings at about 100 metres do the rest.
2024 brought long heat and hard drought to Salento. Bunches came in smaller than usual but exceptionally healthy, and ripening ran early. For a white picked in August that timing matters more than the heat, and the fruit kept its freshness.
2022 was hot and dry right across southern Italy, with small yields. Picking Edda in August, before the worst of the late heat, is what protects the acidity in a year like this. Expect a rounder, riper style than the 2024.
2024 brought long heat and hard drought to Salento. Bunches came in smaller than usual but exceptionally healthy, and ripening ran early. For a white picked in August that timing matters more than the heat, and the fruit kept its freshness.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Edda is 'she' in the Salento dialect. The vines grow around the village of San Marzano in Puglia, on thin, fine-textured soil about 100 metres above the sea. They are trained on wires and planted close, 4,500 to the hectare.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Salento is in the IGT tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Salento falls within Puglia.
Winery
San Marzano S. G.
Wine area
Made at Cantine San Marzano, San Marzano S. G.. Directions
Most whites at this price ferment in steel tanks. Edda goes into French oak barrels instead, which cost far more per litre of wine and have to be replaced every few years.
The wine sits four months on the yeast left after fermenting, and someone stirs it back through every week. That is labour and cellar space on a wine that could otherwise be bottled and sold within weeks.
Picking in August means a separate, earlier pass through the vineyard from the reds. Training the vines on wires also means more pruning by hand than an old bush-trained plot.
Duty on a still white is £2.67 a bottle and VAT takes a fifth of the shelf price. On the £16.80 listing that is about £5.45 gone before the wine is paid for.
Puglia's vineyard land costs a fraction of what Burgundy or even Alto Adige asks for barrel-fermented whites. That gap is the whole reason Edda lands under £20.
Salento is known for red Primitivo, not for whites, so the label carries no premium of its own. The wine is priced on what is in the bottle rather than on the name.
Dishes that go with this wine
San Marzano put starters, fish first courses and cheese on their own sheet. The barrel gives it enough body for octopus and baked mussels, and the salty finish keeps pace with Puglia's own vegetable pasta dishes.
Octopus and swordfish have real texture, and a thin, sharp white slides straight past them. Four months in barrel gives Edda the weight to sit alongside them. The salty finish echoes the char off the grill.
Try with: Polpo alla pignata · Pesce spada alla Siciliana · Fregula ai frutti di mare · More pairings →
Shellfish bring their own salt and sea flavour, which can make a soft white taste dull. Edda answers with its own salty, savoury finish, so the two meet rather than cancel out. This is the match Puglia makes at home.
Try with: Cozze arraganate · Impepata di cozze · Mussels · More pairings →
Bitter greens and chickpeas are hard on wine: they flatten fruit and sharpen anything green-tasting. Edda's ripe peach and its rounded texture cushion that bitterness instead of arguing with it. Both dishes come from the same few miles of Puglia.
Try with: Orecchiette con cime di rapa · Ciceri e tria · More pairings →
Batter and hot oil coat the mouth, and that needs acidity to clear. Edda keeps its acidity because the grapes come in during August, before the heat drops it. The barrel weight then holds up against the fried batter itself.
Try with: Fish and Chips · Potted Shrimp · Crab · More pairings →
San Marzano put cheese on their own pairing list, and it works with the mild, milky end rather than the strong stuff. The acidity cuts the fat and the vanilla note flatters a creamy rind. Blue cheese is a step too far.
Try with: Cheese board · Lancashire Cheese
A braise or a barbecue simply buries a white wine, however much body it has. Strong chilli is worse: it strips the peach fruit out and leaves the oak sticking out on its own. Blue cheese overwhelms it too.
Skip with: Brasato al Barolo · BBQ ribs · Lamb bhuna · Blue cheese · Pairing guide →
Open this within three or four years of the harvest, while the peach fruit is still forward. Serve it at 12 to 14°C. Straight out of the fridge, both the texture and the vanilla note disappear.
Peak around 2026. Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Four months in barrel gives texture, not longevity. The peach fruit is the point and it fades, so three or four years from the harvest is the useful window.
£20.00 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 13 Sep 2026, 00:21 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumEdda is 'she' in the Salento dialect. San Marzano use the name for the feminine side of their range. It is their oak-fermented white, grown in the same corner of Puglia as their Primitivo reds.
Peach and soft floral notes come first, then a delicate vanilla from the barrels. The palate is fresh and rounded at the same time, and it ends on a salty, stony note. It is a richer white than most Puglian bottles at this price.
Mainly Chardonnay. San Marzano blend in local Puglian white grapes but do not name them on their own sheet. Merchants who list the wine usually report small amounts of Fiano and Moscatello Selvatico.
It is oak-influenced rather than oaky. The wine ferments in French oak barrels and stays there four months on its lees, which are stirred back through it every week. That builds texture and a light vanilla note, not a heavy woody taste.
San Marzano suggest starters, fish first courses and cheese. It suits Puglia's own cooking well: octopus, baked mussels, and orecchiette with greens. Serve it at 12 to 14°C rather than fridge-cold.
From about £16.80 to £20 for a standard bottle in the shops we track, and £44 for a magnum. Nearly 18,000 Vivino drinkers rate it 4.2 out of 5, which is unusually high for a white at this price.
5 retailers
Salento
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£16.50
5 retailers
Salento
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£12.80
4 retailers
Salento
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£23.77
3 retailers
Salento
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£15.00
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