Negroamaro

Negroamaro is a dark-skinned grape that’s mainly grown in the Puglia region of southern Italy. The name translates to “black bitter,” reflecting its deep color and earthy, robust flavors.

Negroamaro is responsible for some of Italy’s richest full-bodied red wines, with flavors of ripe black fruits plus wild herb and tobacco notes. It’s also used to make delightfully fruity rosé wines. Negroamaro wines are typically affordable and perfect for everyday drinking.

Already tempted to give it a try? Explore our selection of premium Negroamaro wines today.

Negroamaro is believed to have ancient origins, dating back over 1,500 years. This grape variety is indigenous to the Puglia region, in the “heel” of Italy’s “boot.” Its name, derived from “niuru maru,” reflects the dialects of both the Greeks and the local Salento population, with both words meaning “black,” a descriptor of the grape’s dark hue.

Negroamaro’s homeland is Puglia, a region in southern Italy that makes up the “heel” of the country’s “boot.”

It is one of the region’s most widely planted grape varieties, second only to Primitivo. Puglia’s warm Mediterranean climate is perfect for growing this thick-skinned red variety that requires harvesting at optimal ripeness. Negroamaro’s hardiness in droughts and reliable ability to grow has made it popular with Puglian winemakers.

It’s grown primarily in Salice Salentino DOC, a popular and well-regarded region for bold reds, and it is used in other local IGT and DOC wines.

Negroamaro vines can also be found in California and Australia, but almost all of the world’s Negroamaro wines come from Puglia.

Negroamaro is known for producing deeply colored, full-bodied red wines that are rich in character. Wines made from this variety typically feature pronounced notes of ripe blackberries, plums and cherries, underpinned by earthy and spicy undertones of black pepper, dried herbs, tobacco and dark chocolate.

The wines often have a substantial structure, with firm tannins and moderate-to-high alcohol content. Despite their intensity, they also display a certain rustic elegance and balance, often with a distinctly bitter-sweet (amaro) finish, which adds complexity and length.

The fruitiness, complexity and structure of Negroamaro wines can vary depending on winemaking practices. Some producers use oak aging to add depth and extra complexity, while others prefer to preserve the purity of the grape’s expressive fruit character with steel or concrete fermentation and aging.

Salice Salentino DOC, a popular wine region in Puglia, is home to some of the most sought-after Negroamaro wines. Here, red wines must be made from at least 75% Negromaro, and they tend to be dry and bold, with velvety tannins, robust body and warming flavors of baked red fruits and spices.

In addition to robust reds, Negroamaro is also used to produce some of the distinctive rosé wines (rosato) of Puglia, showcasing a lighter, yet still fruit-forward and savory profile.

When blended with other Italian grapes such as Sangiovese, Malvasia Nera, Primitivo or Montepulciano, Negroamaro adds an intensely deep color. These blended wines can be made in red and rosé styles—and as still or frizzante (lightly sparkling) wines.

Negroamaro is commonly compared to Primitivo, another Puglian red variety (known as Zinfandel in other parts of the world), as both are known for their sweet fruit profile and high alcohol content.

Negroamaro is prized for its robust, full-bodied red wines with an intriguing blend of fruit and spice. Predominant flavors include ripe dark fruits like blackberry, plum and cherry, intertwined with hints of earthy and spicy notes like black pepper, tobacco and dried herbs.

The popular reds of the Salice Salentino DOC—which are required to be made with at least 75% Negroamaro—brim with layers of baked raspberry, ripe plum, cinnamon, all-spice and star anise.

Negroamaro wines generally have a pleasant bitterness, reflected in the “amaro“ part of the name, and a balanced acidity that makes them easy-drinking. The combination of fruit, spice and that hint of bitterness often results in a pleasantly complex and lingering finish.

Additional layers of complexity may be introduced through oak aging, including nuances of vanilla, smoke, tobacco and dark chocolate. Despite their depth and complexity, Negroamaro wines often retain a certain rustic charm intrinsic to the grape variety.

With its wonderful balance of acidity and tannins, Negroamaro is a popular food-pairing wine in Puglia, commonly seen on home and restaurant dining tables.

With its full-bodied character and robust flavors, it pairs well with hearty and richly flavored dishes, particularly those involving lamb, beef or game. It also complements grilled meats, dishes featuring Italian sausages and strong, mature cheeses such as Pecorino or Parmigiano-Reggiano. The robustness of Negroamaro can stand up to spicy dishes, making it a good partner for some barbecue or spicy Asian foods.

If you’ve selected a rosé style of Negroamaro, opt for lighter dishes featuring burrata—a soft, creamy cheese from Puglia—or roasted root vegetables with a natural sweetness, such as squash and pumpkin. A Caprese salad also makes for a refreshingly light dinner date.

Remember, the best food pairing is one you enjoy, so feel free to experiment and find your own perfect match with Negroamaro.

Negroamaro, like most full-bodied red wines, is best served slightly below room temperature, typically between 60-65°F. If the wine is too warm, the alcohol can be more pronounced, overwhelming the nuanced flavors.

With its robust structure and tannin level, Negroamaro can benefit from decanting. This allows the wine to breathe, softening the tannins and letting the complex flavors open up. Depending on the age and style of the wine, you might want to decant it anywhere from 30 minutes to two hours before serving.