Negroamaro: Salento's grape, from intense reds to rosés

Negroamaro is the signature grape of Salento. It gives deep, spicy reds, but also some of the best-known rosés in Italy. In this guide we look at where its name comes from, where it grows, what wine it makes, what to pair it with and how we interpret it at Cantina Albea, including with dried grapes.

What is Negroamaro

Negroamaro is a black grape variety and one of the most widely planted in southern Puglia. Its home ground is Salento, across the provinces of Lecce, Brindisi and Taranto, where heat, sun and sea winds bring the grapes to full ripeness. It is also written Negramaro, especially on labels.

Why it is called Negroamaro

There are two explanations for the name. The most common links it to the dark colour of the grape and to the slightly bitter note the wine leaves on the finish: «black and bitter». Another theory sees in the name the union of the Latin niger and the Greek mavros, both meaning «black»: a name that repeats the colour of the grape twice, in two languages that met in Salento for centuries.

Where it grows

Negroamaro is at the heart of many Salento denominations, such as Salice Salentino, Brindisi and Copertino, and of many IGP Puglia and Salento wines. It is often vinified on its own, sometimes together with Malvasia Nera, which softens its character.

What kind of wine Negroamaro is

It has an intense ruby red colour, almost opaque. On the nose it brings ripe red and dark fruit such as plum and cherry, spices and notes of Mediterranean scrub. On the palate it is full and warm, with a slightly bitter finish that makes it recognisable and very food-friendly.

Negroamaro rosé

Salento is one of the historic homes of Italian rosé, and Negroamaro is its protagonist. A short maceration on the skins gives rosés with a bright colour, fresh and fruity, perfect with seafood and on summer evenings.

Negroamaro made with dried grapes

Part of the grapes can be left to dry before vinification: as they lose water, the berries concentrate sugars and aromas, and the wine gains structure, softness and alcohol. This is the technique we use for our 9cento, and we describe it in our article on grape drying (appassimento) in Puglia.

What to pair Negroamaro with

The red goes with red meat, tomato sauces, orecchiette with ragù and aged cheeses; its balanced acidity also suits some flavourful fish dishes. Serve it at 16-18 °C in a large tulip glass. The rosé goes with seafood starters, raw fish, fried food and pizza.

The Negroamaro wines of Cantina Albea

9cento, Negroamaro made with dried grapes

Pure Negroamaro from vineyards around Brindisi. The grapes are picked by hand and about 30% is laid on racks for controlled drying in a drying room. It ages 8 months in Nevers oak barriques and then in the bottle. A red of great structure, with fruity and spicy notes, that improves with age. Alcohol 15% vol.

Negroamaro Puglia IGP, Due Trulli range

From vineyards around Brindisi. On the nose it has spicy notes of rosemary and Mediterranean scrub and the rose scent typical of the variety; on the palate it is dry, with velvety notes of raspberry and ripe loquat. It rests at least 3 months in the bottle. Alcohol 13% vol.

You will find both in the Negroamaro selection of our shop.

To discover the other great reds of the region, read our guides to Primitivo di Manduria and Nero di Troia, or our guide to Puglia wines.

Frequently asked questions

Negroamaro or Negramaro?

They are two spellings of the same grape. The Salento band Negramaro also took its name from this variety.

Is Negroamaro a full-bodied wine?

Yes, as a red it is full and structured, especially when part of the grapes is dried or when it ages in wood.

At what temperature should Negroamaro be served?

The red at 16-18 °C, the rosé cooler, between 10 and 12 °C.