Say "Negroamaro" and you immediately think of Puglia. It’s one of the most iconic symbols of Apulian winemaking, with its deep color, complex bouquet, and enveloping structure. Let’s explore its origins and best expressions.
Origins and Name Meaning
The name “Negroamaro” likely derives from the fusion of two words meaning "black": the Latin niger and the Greek mavros. This refers to the deep color of the grapes, which translates into the wine’s appearance. Its history is linked to Magna Graecia, emphasizing Puglia’s long-standing winemaking tradition.
Characteristics of Negroamaro
Negroamaro stands out for its unique and recognizable profile:
- Color – Deep ruby red with garnet reflections.
- Aromas – Notes of blackberries and cherries, complemented by herbal, balsamic hints and sweet spices.
- Taste – Structured, smooth, and well-balanced, with velvety tannins and a pleasant acidity that makes it versatile.
Grown mainly in Lecce, Brindisi, and Taranto, this variety thrives in the limestone-clay soils of Salento, influenced by intense sun exposure and sea breezes.
Food Pairings
Negroamaro’s structure and complexity make it ideal for:
- Red meats – Perfect with braised dishes, roasts, and game.
- Traditional Apulian cuisine – Excellent with orecchiette with ragù, eggplant parmigiana, and ciceri e tria.
- Aged cheeses – Balances the saltiness of pecorino and caciocavallo.
Negroamaro: One Grape, Many Styles
Negroamaro is not just a red wine—it expresses itself in various styles:
Negroamaro is a true symbol of Salento—every glass tells a story of sun, land, and passion.