The Negroamaro grape

History and Origin

Negroamaro is a red wine grape variety native to southern Italy. It is almost exclusively grown in the Apulia region, particularly in the Salento area, which resembles the “heel” of Italy.

The history of Negroamaro dates back to ancient times, potentially beginning during the Greek colonization between the 8th and 7th centuries BC. The Greek settlers likely brought the grape to the region.

Concrete records of Negroamaro cultivation exist from 1880, providing more definitive historical evidence. Negroamaro means “black [and] bitter,” reflecting the grape’s deep colour and prominent taste profile.

Historians are uncertain about the exact origins of the grape. Some believe it was introduced by Greek settlers, while others suggest it has always been native to the region.

Negroamaro grapes produce wines that are very deep in colour, often described as rustic in character. The wines can be very aromatic, combining earthy tones with a rich perfume.

The origins of the grape’s name are also debated. Some experts think it comes from the Latin words “nigros” (black) and “amarus” (bitter), fitting with its dark hue and bitter notes.

The grape is now an integral part of the Apulian wine culture, and it is valued for its unique flavour and historical significance.

Viticulture

Negroamaro grapes are primarily grown in the southern Italian region of Puglia. The climate in Puglia is warm, making it suitable for grape cultivation.

These grapes thrive in the Salento area, which is known for its fertile soils. Salento, the “heel” of Italy, has rich, dark soils that help produce robust wines.

Growers often prefer Negroamaro because it is well-suited to the hot and dry conditions of the region. This grape variety is resistant to drought and can flourish with minimal irrigation.

In the vineyards, the vines are typically trained using the Alberello system. This method involves low-growing bush vines, which helps the grapes capture more sunlight and air.

Negroamaro is harvested in late September to early October. Timing is crucial to ensure the grapes have the right balance of acidity and sweetness.

Viticulture practices for Negroamaro also involve careful pruning. This ensures that the vine focuses energy on producing high-quality grapes rather than excess foliage.

Farmers may use organic or sustainable practices to maintain the health of the vineyards. This can include using natural fertilizers and pest control methods.

Negroamaro is often blended with other grape varieties like Malvasia Nera, Susumaniello, or Primitivo. These blends can enhance the complexity and flavour profile of the wines produced.

In summary, the viticulture of Negroamaro in Puglia involves a combination of traditional methods and modern practices, aiming to produce high-quality grapes suited for both red and rosé wines.

Wine Characteristics

Negroamaro is known for its deep colour and medium-to-full tannins. These wines typically display dark berry fruit flavours, often accompanied by earthy tones.

The grape can produce wines with characteristics of ground brown spices like clove, cinnamon, and allspice.

Negroamaro wines can also have a mildly aromatic profile offering some complexity in both aroma and taste.

Depending on the winemaking process, they can range from dry to slightly sweet. The wines exhibit high alcohol levels due to the grape’s natural sugars.

Food Pairings:

• Barbecue chicken pizza
• Pulled pork sandwiches
• Teriyaki dishes

Serving Recommendations:

• Temperature: 60-68°F (15-20°C)
• Glass Type: Oversized
• Decanting: 30 minutes before serving

Negroamaro wines are often blended with other grape varieties like Malvasia Nera, Susumaniello, or Primitivo. This blending can add different dimensions and make the final product more rounded.

Rustic in character, these wines pair well with various dishes, enhancing their flavours with their bold profile.

Whether as a stand-alone wine or as part of a blend, Negroamaro offers an enjoyable and rich tasting experience.

Key Regions

Italy

Negroamaro originates from Italy, particularly the southern region of Puglia. Puglia’s Salento peninsula is a significant area for this grape. The Salento peninsula, often referred to as the “heel” of Italy, offers ideal conditions for growing Negroamaro. Appellations like Salice Salentino and Copertino are well-known for their high-quality Negroamaro wines.

United States

In the United States, there is growing interest in cultivating Negroamaro, especially in California. Regions such as Paso Robles and Lodi are exploring this variety. Although still in the experimental stages, these areas show promise due to their favorable climates.

Australia

Australia is also becoming a key player in the production of Negroamaro. The regions of McLaren Vale and Riverland are showing increasing plantings of this grape variety. These regions are known for their warm climates, which suit Negroamaro well.

Key Regions Summary

These areas are vital in the cultivation and production of Negroamaro, contributing to its rich and varied profile.

Wine Styles

Negroamaro is a versatile grape variety, producing different wine styles to suit various preferences. Most common are the red wines, known for their deep colour and robust structure. These wines often showcase flavours of dark berries, such as plums and blackberries.

Rosé wines made from Negroamaro are also popular. These wines have a lighter colour and exhibit a fresh, fruity profile. They often have hints of strawberries, cherries, and sometimes floral notes.

Negroamaro can also be found in blended wines. It is frequently combined with varieties like Primitivo, Malvasia Nera, and Sangiovese. Blends often create more complex flavour profiles and can balance the strong characteristics of each grape.

Flavor Characteristics:

• Red Wines: Dark berries, earthy tones, spices.
• Rosé Wines: Strawberries, cherries, floral notes.

Wines made from Negroamaro grapes from the Salento region in Puglia are particularly notable. This area provides ideal growing conditions, allowing the grapes to reach their full potential. Salento wines are well-regarded and have a loyal following among Italian wine enthusiasts.

Negroamaro wines generally have medium to full tannins and good acidity, making them suitable for aging. Whether enjoyed as a young wine or aged, the diverse styles of Negroamaro offer something for many palates.

Food Pairing

Negroamaro, a rich and robust wine from Puglia, pairs well with many dishes. Its fruity character and earthy undertones make it versatile.

Perfect Pairings:

• Spaghetti with meatballs: Complements the wine’s fruity notes.
• Barbecue chicken pizza: The smoky flavours enhance the wine’s complexity.

Classic Red Wine Pairings:

• Steak: Brings out the wine’s depth.
• Beef bourguignon: Matches well with its full-bodied texture.

Bold Flavored Foods:

Negroamaro shines with smoky grilled meats, red or white. These types of dishes highlight the wine’s earthy qualities and soften its tannins.

Dishes from Puglia:

Traditional Southern Italian foods pair beautifully with Negroamaro. Antipasto with slightly spicy foods is a notable option that balances the wine’s flavours.

Vegetarian and Vegan Options:

The wine’s medium to full body matches well with hearty vegetarian dishes. Grilled vegetables and mushroom-based dishes are excellent choices that bring out various dimensions of the wine’s taste.

Special Combinations:

• Pulled pork sandwiches: The sweetness of the pork complements the wine.
• Teriyaki dishes: Caramelized flavours work well, highlighting the wine’s sweeter notes.

Notable Wines and Tasting Notes

Negroamaro is a highly regarded red wine grape from Puglia, Italy. It is known for producing rich, full-bodied wines.

Popular Wines

1. Puglia Negroamaro IGT
   Origin: Puglia, Italy
   Notes: Bold black fruit flavours of black cherry, plum, and blackberry.

2. Salento Negroamaro IGT
   Origin: Salento, Italy
   Notes: Rich black fruit with a finish of dried herbs.

3. Leone de Castris
   Origin: Puglia, Italy
   Alcohol Content: 12%
   Rating: 92 points
   Notes: Rosé wine with complex flavours.

Tasting Notes

• Black Cherry: One of the dominant flavours, providing a sweet but tart taste.
• Plum: Adds depth and a slightly sweet juiciness to the wine.
• Blackberry: Contributes to the wine’s dark and rich fruit profile.
• Dried Herbs: Provides a unique and slightly bitter finish.

Negroamaro wines can vary widely. Some have higher alcohol content, often reaching up to 15.5%. These wines often have moderate acidity, making them balanced yet robust.

It is often considered one of the best representations of Puglian viticulture, alongside Primitivo. Due to its rich and intricate flavour profile, it has become increasingly popular outside of Italy, including small-scale growth in California and Australia.

Current Trends and Future Outlook

Negroamaro is gaining recognition for its robust and distinct flavour profile. Increasing international demand highlights its rising popularity.

In recent years, vintners have experimented with aging techniques to enhance its complex taste. Some focus on barrel aging to introduce oaky notes, while others opt for steel tanks to maintain its fruity essence.

Negroamaro pairs well with a variety of foods, attracting wine enthusiasts. Charcuterie and spiced meats complement its boldness, making it a favourite in gastronomy.

Italian wineries are investing in modern viticulture practices to improve yield and quality. Climate conditions in Puglia remain favorable, supporting its continued growth and production.

Future trends may see more organic and sustainable practices adopted by vineyards. Eco-conscious consumers seek wines that align with their values, pushing producers toward greener methods.

The wine’s complex nature also paves the way for increased export potential. Markets in the United States, Europe, and Asia show significant interest in unique and premium wines.

There’s potential for Negroamaro to become a staple in global wine culture. As awareness grows, so does appreciation for its rich heritage and bold character.