Negroamaro

Negroamaro (pronounced neh-groh-ah-MAH-roh) is all about depth and boldness, both in color and flavor. Thanks to its thick, dark skins, this grape brings an inky ruby hue to the glass, with plenty of tannin and structure that can feel robust or grippy when young. The wines are full-bodied, with medium acidity and alcohol levels often elevated, typically ranging from 13.5-15% ABV, and the grape is also valued for its drought resistance and adaptability to calcareous and clay soils. While best known for reds and rosés, Negroamaro can also be found in still white and lightly sparkling styles, always delivering intensity and character.

Negroamaro’s southern Italian origins, particularly in sun-drenched Puglia, yield deeply expressive wines marked by signature dark fruit—black cherry, black plum, and blackberry—often showing a ripe or even jammy character, with mature examples revealing prune or dried fruit. Earthy and savory undertones are enriched by notes of tobacco, leather, dark chocolate, black olive tapenade, coffee, and dried herbs like thyme, along with a subtle balsamic accent and occasional hints of medicinal undertones. Aromatic layers of clove, cinnamon, allspice, black pepper, and licorice add complexity, while a medium-full to full body, medium-high tannins, and medium acidity provide structure and balance. The texture can evolve to a velvety plushness with age, and the wine’s hallmark rustic elegance is often underscored by a signature bitterness on the finish.

Negroamaro’s character is shaped by its regional origins, with each area adding a unique touch to the grape’s style.

• Salice Salentino DOC (Brindisi, Lecce): One of the most prestigious and widely recognized zones for Negroamaro, this area’s sun-soaked climate, moderated by sea breezes, produces structured reds and vibrant rosés with classic dark fruit and herbal notes.
• Lizzano DOC (Taranto): Wines here benefit from the iron-rich soils and coastal breezes common throughout Salento, balancing Negroamaro’s intensity with freshness, supple tannins, and a hint of spice.
• Copertino DOC (Lecce): Known for age-worthy reds, Copertino produces savory expressions of Negroamaro with earthy undertones, shaped by the region’s calcareous and clay-based soils and warm, breezy climate.
• California (Mendocino County): Chiarito Vineyards introduced Negroamaro to the U.S., where warm days and cool Pacific nights let the grape show ripe fruit flavors in a distinctively New World style.

Negroamaro’s bold structure and earthy depth make it a versatile partner for a wide range of dishes, reflecting both its Puglian heritage and adaptability at the table.

• Hearty meats and rustic classics: Grilled or barbecued beef, pork, and traditional Puglian bombette find a perfect match in red Negroamaro, as do slow-cooked roasts, braised lamb, wild boar, and rich meat ragùs—each dish drawing out the wine’s dark fruit and savory notes.
• Regional specialties and robust accompaniments: Spaghetti all'Assassina, tomato-based pastas, and hearty legume soups highlight Negroamaro’s balance, while aged cheeses like Pecorino or Parmesan and caramelized vegetables add depth and complement its tannic structure.
• Rosato’s culinary range: Negroamaro Rosato, with its fuller body, pairs seamlessly with seafood antipasti, grilled fish, calamari, Caprese salads, and antipasti platters, and also stands up to white meats, poultry, and richer preparations—showcasing the grape’s remarkable versatility across both land and sea.

• Serving Temperature: Serve Red Negroamaro at 16–18°C (61–64°F) to highlight its fruit and structure; Negroamaro Rosato is best chilled at 8–12°C (46–54°F), with lighter styles on the cooler end.
• Glassware: Use a large red wine glass for Red Negroamaro to let the aromas open up; a white wine glass is ideal for Rosato to keep it crisp and aromatic.
• Decanting: Decant Red Negroamaro for 30–60 minutes, especially when young, to soften tannins and enhance bouquet; older reds may need gentle decanting to remove sediment. Rosato does not require decanting.
• Aging Potential: Most Red Negroamaro is best within 3–7 years, with select bottles aging up to a decade. Rosato is meant to be enjoyed young, usually within 1–2 years.
• Storage: Store unopened bottles in a cool, dark place around 13°C (55°F), on their side, with steady humidity. Once opened, reseal and refrigerate; reds keep a few days, while rosato is best within 1–3 days.