Negroamaro

Negroamaro has been associated with Puglia for at least 1,500 to 3,000 years, with its presence tied to ancient Greek colonisation of southern Italy around the 8th to 7th century BC. The grape likely arrived via modern-day Albania. Its name remains a point of debate: one theory links it to the Italian words 'negro' (black) and 'amaro' (bitter), while another traces both elements to Greek and Latin words for black. For much of its history, Negroamaro served as a blending grape, prized for contributing deep color and alcohol to wines across Italy and beyond. A more recent shift toward quality varietal production has restored the grape's individual identity.

• Associated with Puglia for 1,500 to 3,000 years
• Introduced by ancient Greeks, likely arriving via modern-day Albania
• Historically used as a blending grape to add color and alcohol
• Now increasingly produced as a 100% varietal wine

The Salento peninsula sits at the heel of Italy's boot, exposed to a hot Mediterranean climate with up to 300 days of sunshine annually and temperatures that regularly surpass 40°C. Cooling afternoon breezes from both the Adriatic and Ionian seas moderate the heat and help preserve acidity. Negroamaro thrives in calcareous and limey soils with a preference for clay and limestone. The vine is vigorous and high-yielding, with strong drought resistance, making it well suited to this demanding environment. Grapes ripen mid-season, from late September into early October.

• Up to 300 days of sunshine annually; temperatures regularly exceed 40°C
• Adriatic and Ionian sea breezes provide crucial afternoon cooling
• Calcareous soils with clay and limestone preferred
• Vigorous, drought-resistant vine ripening late September to early October

Negroamaro produces deep ruby-red wines with violet overtones and medium to full tannins. The flavor profile centers on black cherry, plum, blackberry, and prune, with spice notes of clove, cinnamon, allspice, and licorice, alongside dried thyme, tobacco, and an earthy bitter finish. The grape's thick skins contribute both the intense color and the characteristic rustic structure. Wines are generally best consumed within 3 to 7 years, though well-made examples can age 5 to 10 or more years. Beyond red wine, Negroamaro is also vinified as rosato and sparkling wine.

• Deep ruby-red with violet overtones; medium to full tannins
• Black cherry, plum, prune, licorice, tobacco, clove, and allspice
• Rustic character combining perfumed fruit with earthy bitterness
• Also produced as rosato and sparkling wine

Negroamaro appears in 13 DOC labels across Puglia, with Salice Salentino DOC as the benchmark appellation. Established in 1976 and covering approximately 5,500 acres, Salice Salentino showcases Negroamaro at its most structured and age-worthy. The Cosimo Taurino family and Cantine Attanasio are among the region's established producers. De Castris holds a notable place in wine history as the producer of Five Roses, recognised as the first rosé bottled in Italy, released in 1943. Outside Italy, Chiarito Vineyards in Ukiah, California, became the first American producer of varietal Negroamaro, with small plantings also found in Australia.

• Salice Salentino DOC established 1976, approximately 5,500 acres
• Appears across 13 DOC labels in Puglia
• De Castris produced Five Roses in 1943, Italy's first bottled rosé
• Chiarito Vineyards in California is the first American Negroamaro producer