Negroamaro

This grape has been the subject of much discussion concerning its origin and name, going back and forward between Greece and Southern Italy. In the Italian language ‘negro’ refers to black, while ‘amaro’ refers to bitter, making the grape black bitter. In Greek however, the word ‘mavro’ refers to black as well. A strong historical link between the two countries can thus explain the connection between a Greek and Italian word. DNA results have shown no relation with any modern Greek varieties, and this black grape only has plantings in Southern Italy, more specifically Puglia. Cautiously we can state that it is indeed a Puglian variety. It is one of the most important varieties of that region and can produce very high yields, so to this day it is still an important grape for high volume production. The thick skins give sufficient tannins and colour, even at this level of quality. When controlling its yields it can lead to high-quality results, especially around Brindisi and Lecce for the Salice Salentino DOC. Dark coloured, with aromas of luscious caramelized black fruit can come from blends with Primitivo and Malvasia Nera grapes.

Aromas
Most fruit characters have a sun-dried twist to them. Think of black plums, blackberries, dark cherries, but also cinnamon, chocolate, caramel and dried herbs.

Colour
Deep ruby

Wine Type
Full- bodied bold red wine

Food Matching
Does very well with caramelized meat, such as different BBQ glazed beef and pork, pulled pork, teriyaki, but pizzas as well, especially the ones with different kinds of meat and Quattro Formaggi. The more structured wines can do very well with the Puglian beef stew Spezzatino and with blue cheeses.