Negroamaro’s roots stretch back over two millennia, with Greek settlers likely bringing its ancestors to southern Italy. The grape became entrenched in Apulian agriculture and daily life, revered for its ability to thrive in the searing Mediterranean sun and poor limestone soils. For centuries, Negroamaro was a workhorse, often blended for bulk wines shipped north. A wave of modern investment and improved winemaking in the late 20th century brought Negroamaro’s true personality into focus: concentrated, intriguing, and expressive of its hot, windswept homeland. Today, it stands as a proud symbol of Puglia’s wine renaissance.
Negroamaro
Region: Europe
Negroamaro is the hallmark black grape of Italy’s sunbaked Puglia region, especially thriving in the Salento peninsula at Italy’s heel. The grape name combines “negro” (black) and “amaro” (bitter), an honest nod to its deep color and distinctive savory edge. Wines crafted from Negroamaro are typically deeply colored, medium- to full-bodied, and packed with ripe black fruit, spices, and a signature bitter note on the finish. Varietal bottlings and blends (notably Salice Salentino DOC) showcase its delicious balance of richness and rusticity, making it a staple of southern Italian tables.
Tasting Notes
Taste Profile
- Very Dry
- Full Body
- Moderate Tannins
- Moderate Acidity
- Approximately 13.5%
The History of Negroamaro
FAQs About Negroamaro
What foods pair best with Negroamaro?
Negroamaro’s bold flavors and structure make it a natural with grilled meats, rich stews, and Puglian classics like orecchiette with sausage and greens.
Why does Negroamaro have a slightly bitter finish?
The grape’s name reflects its naturally bitter tannins and phenolic compounds, which contribute complexity and are considered part of its unique charm.
Is Negroamaro ever made as a rosé?
Yes, Negroamaro is a key grape in Puglia’s deeply colored, flavorful rosato wines, prized for their vibrant fruit and savory backbone.
What’s the difference between Primitivo and Negroamaro?
Primitivo tends to produce fruitier, juicier wines, while Negroamaro offers more herbal, earthy, and dark-fruited depth with a characteristic bitter finish.
How long can you age Negroamaro wines?
While most wines are best enjoyed young to capture their freshness, top examples, especially blends like Salice Salentino Riserva, can age 5–10 years, revealing more savory complexity.