• Italy: Puglia
  • USA: California
  • Australia


  • A Negroamaro blend will go with your everyday dinner while a monovarietal wine is better tried and tested before served to your guests


  • Decant for half an hour
  • 18 – 20 °C (64 – 68 °F)
  • Bordeaux or universal wine glass


  • Grilled food, tomato sauces, red meat, slightly spicy dishes
  • Cheddar, burrata, strong and firm cheese

Negroamaro is a red grape from Puglia in Italy. It is said that it was the ancient Greeks who brought the grape to Italy sometime during the 7th century B.C. In Puglia you will find it mostly in the area of Salento. The best wines come from Salice Salentino DOC.

In Italian “negro” means black and “amaro” means bitter which is speaks of the grape’s deep color and hints of bitterness. The grape is resistant to wide range of diseases that can affect the vines and can produce high yields even in dry climates, which makes it easy to grow.

Styles of Negroamaro wine

Negroamaro is grape that is very often blended with other notable Italian grapes like Sangiovese, Malvasia Nera, Primitivo and Molntepulciano. What it adds to the blend is color, earthiness, body and alcohol.

Having said that, this grape can also be enjoyed on its own in wines that are 100% made from Negroamaro. The best wines are produced from later harvests where the grapes are ripe and in combination with a little bit of oak can create a great wine.

Negroamaro is also used to produce rosés which have great quality. These wines go well with lighter dishes or first courses.