From vineyards in the scorching heel of Italy, this wine is ruby red in colour with notes of blackcurrants and blackberries. Medium-bodied, velvety, with good balance and savoury notes and a fresh finish. An clear favourite at our Italian tasting in the summer. It’s a Must! Good with roast lamb, beef or a steak.
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Negroamaro is planted primarily in southern Puglia on the eastern half of the Salento peninsula. It is the predominant variety in the DOCs for Salice Salentino, Copertino, Brindisi, Leverano, and Squinzano. It is later ripening than Primitivo, with higher acid and more evident tannins. These tannins have tended to be softened by the addition of the more perfumed and delicate Malvasia Nera to the blend. Mark Shannon of A Mano says that the name Negroamaro, which is said to have been brought to Puglia by the colonizing Greeks in the 8th and 7th centuries B.C., is derived from Latin and Greek roots for its dark colour; nigra in Latin and mavro in Greek, citing one of the grape‘s synonyms, Nigramaro, as evidence.