Negroamaro is a dark-skinned grape variety that has been cultivated for hundreds of years in the southern Italian regions of Puglia, particularly Salento. The grape's name is a combination of two Italian words - 'Negro', meaning black, and 'Amaro', meaning bitter, referring to the robust flavours and dark colour of its wine. Despite its strong flavour profile, Negroamaro is traditionally known for producing well-rounded, medium-bodied wines with a unique, almost earthy character.
Negroamaro is particularly resilient and thrives in the Mediterranean climate of Southern Italy. Its ability to adapt to varying weather conditions, as well as its resistance to phylloxera and various diseases, allows for consistent production year after year. It is traditionally harvested in late September to early October, producing high yields without sacrificing too much quality, which makes it a favourite among growers.
The taste profile of a Negroamaro wine can be quite intriguing, displaying fascinating complexities. Freshly poured, one might detect hints of blackberries and prunes, but as the wine aerates, flavours of dark chocolate, spices, and tobacco can emerge, providing a layered and richly tannic experience. Some wine connoisseurs also point to an unmistakably rustic, smoky undertone that is characteristic of Negroamaro wine.
Given its strong palate, Negroamaro is often blended with other varieties such as Malvasia Nera and Sangiovese to smooth out its potent flavours. However, over the past few years, wine enthusiasts and viticulturists have started to appreciate the true depth and complexity of Negroamaro as a single-varietal wine.
Despite its prominence in Southern Italy, Negroamaro is yet to gain widespread recognition globally. However, its unique taste profile and the passionate dedication of local winemakers in producing high-quality Negroamaro wines make it a hidden gem waiting to be discovered by wine connoisseurs and enthusiasts around the world.
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