Overview
Negroamaro is a red wine grape primarily grown in southern Italy, especially in the Puglia region. The grape produces wines with dark fruit flavors, moderate tannins, and a slightly rustic, earthy character. Negroamaro wines can range from fresh and fruit-forward to deeper, more structured styles, and the grape is often used both in blends and as a single-varietal wine.
Grape Origin
Negroamaro originated in southern Italy, particularly in the Puglia region, where it has been cultivated for centuries. The name roughly translates to “black bitter,” referencing the grape’s dark color and slightly bitter finish. Today the grape remains one of the most important red varieties in Puglia.
Flavor Profile
Black Cherry
Plum
Blackberry
Dried prunes
Licorice
Cocoa
Dried herbs
Earth
Vanilla and baking spice (from oak aging)
Structure
Negroamaro is known for its rich fruit and balanced structure.
Sweetness: Dry
Body: Full
Acidity: Medium
Alcohol (ABV): High — typically 13–14.5%
Tannins: High
Where it Grows
Negroamaro thrives in warm Mediterranean climates.
Italy: Puglia (Salento Peninsula)
Italy: Brindisi and Lecce provinces
These regions produce most of the world’s Negroamaro wines.
Wine Styles
Food Pairing
Negroamaro pairs well with savory Mediterranean dishes and grilled meats.
Lighter Meats: caramelized grilled beef & pork
Heavy Meats: braised steak, BBQ ribs, sausage
Entrees: pizza, risotto, pasta in red sauce
Local Eats: puttenesca, orecchiette, ziti
Fun Fact
BlankNegroamaro is commonly used to produce both red and rosé wines in southern Italy, particularly in the warm coastal vineyards of Puglia.
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