NegroamaroPuglia's dark beauty with a surprisingly bitter-sweet personality

Negroamaro, meaning "black bitter" in a charming mix of Latin and Greek, is the pride of Puglia in Southern Italy's sun-drenched heel. Despite its somewhat ominous name, this grape has been cultivated in the region for over 1,500 years, possibly brought by ancient Greek settlers. It thrives in the hot, dry climate near the Adriatic and Ionian seas, producing wines that are anything but one-dimensional.

This rustic yet refined variety forms the backbone of renowned appellations like Salice Salentino and Copertino. While historically used for blending or bulk wine production, modern winemaking has revealed Negroamaro's true potential for creating structured, age-worthy wines that rival Italy's more famous reds. It's a grape that tells the story of Southern Italy's winemaking renaissance—transforming from obscurity to must-try status.

Negroamaro seduces with aromas of ripe blackberry, black cherry, and plum, layered with hints of tobacco, dark chocolate, and Mediterranean herbs like thyme and rosemary. On the palate, expect a full-bodied wine with firm but velvety tannins and that characteristic gentle bitterness on the finish that gives the grape its name—think dark cherry pit or espresso. The alcohol is typically generous, balanced by good acidity that keeps everything fresh.

These wines are perfect partners for hearty Southern Italian cuisine: think orecchiette with meat ragù, grilled lamb chops, aged pecorino cheese, or eggplant parmigiana. The wine's structure and subtle bitterness cut beautifully through rich, tomato-based dishes and grilled meats with charred edges.