Negroamaro

Negroamaro is a dark-skinned grape variety that has been associated with the Puglia region in southern Italy for at least 1500 years. Most commonly found in the Salento peninsula (the heel of Italy), Negroamaro is valued for its deep color, medium-full tannins, and dark berryfruit flavors. The best examples can develop intriguing notes of leather, thyme, and blackberry.

History

The name Negroamaro translates to "black bitter", a reference to the grape's natural dark color and its sometimes bitter flavor. The grape is believed to have been introduced to Italy by the Greeks, making it one of the oldest varieties in the Mediterranean. The first documented mention of Negroamaro dates back to the 13th century, although it is likely that the variety has been cultivated in Puglia for a much longer period.

Viticulture and Winemaking

Negroamaro is a late-ripening variety that thrives in the warm climate of southern Italy. It is resistant to drought and disease, making it a reliable choice for growers. The grape is typically used to produce robust, full-bodied red wines with high alcohol content. It is often blended with other local varieties such as Malvasia Nera and Primitivo to add complexity and balance.

Wine Styles

Negroamaro wines are typically deep in color with a full body and high alcohol content. They often exhibit flavors of ripe black fruits, leather, and earth, with a characteristic bitter finish. Some producers also make rosé wines from Negroamaro, which are lighter in body but still retain the variety's distinctive dark fruit flavors.

Food Pairing

Due to its robust nature and high alcohol content, Negroamaro pairs well with hearty dishes such as roasted meats, game, and strong cheeses. It can also be enjoyed with traditional Italian dishes like pasta with rich tomato sauces.

See Also

• Italian Wine
• Puglia
• Salento
• Malvasia Nera
• Primitivo

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