Negroamaro: The bold Italian Wine from the south

The exact origins of the Negroamaro grape are uncertain, and its history in Puglia remains somewhat mysterious. However, many scholars agree that its cultivation in this area of Italy began during the Greek colonization, between the 8th and 7th centuries BC, during the establishment of the Magna Graecia city-states throughout Southern Italy.

More concrete records date back to 1880, when the Annali di Viticoltura ed Enologia mentioned a pest threatening to damage the Negroamaro vines in Salento.

Much like the Primitivo, Negroamaro was once considered solely a blending wine due to its high sugar content. This characteristic made it ideal for mixing with lower-alcohol wines from Northern Italy, such as Sangiovese.
In the past decade, however, this trend has shifted. Salentine producers have started to produce pure Negroamaro wines, creating a product increasingly appreciated by the market.

If the ancient history of this wine is shrouded in mystery, so too is the origin of its name.
Some believe the name derives from the Griko language, spoken in the Grecìa Salentina, and is the result of the combination of the word “mavro” (black) and the Latin “nigrum” (black), indicating a wine of black, impenetrable color.

Others have pointed to the Salentine dialect word “niurumaru” as the etymology of the name, indicating a wine of black color and bitter taste, due to the tannins.

Puglia, often referred to as the “heel” of Italy’s boot, provides the ideal terroir for growing Negroamaro. The region’s warm Mediterranean climate, with its hot summers and mild winters, along with its calcareous and clay soils, allows the grape to thrive and develop its characteristic intensity. The Salento peninsula, in particular, is renowned for producing some of the finest examples of Negroamaro wines.

Negroamaro wines are celebrated for their deep ruby color, full body, and complex flavor profile.

On the nose, they often exhibit aromas of dark berries, plum, cherry, and earthy notes, sometimes with hints of spices and herbs.

On the palate, these wines are rich and velvety, with flavors of black fruit, licorice, tobacco, and a distinct bitter almond finish. The tannins are typically firm but well-integrated, providing a balanced structure and a long, satisfying finish.

Negroamaro‘s versatility makes it a fantastic wine to pair with a wide variety of dishes, from traditional Italian fare to the diverse and vibrant flavors of Malaysian and Asian cuisine. Whether you’re enjoying a hearty Italian meal like Pappardelle with Wild Boar Ragu, Parmigiana, goat cheese or exploring the bold flavors of Malaysian dishes with Beef Rendang, Char Kway Teow or the most famous Nasi Lemak, Negroamaro can enhance your dining experience with its rich complexity and balanced profile.