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Negroamaro
Negroamaro

Negroamaro

Grape: 100% Negroamaro

Origin: IGP Puglia Red

Altitude: 200 meters above sea level

Conduction: espalier trees

Yield per Hectare: 80 quintals (8 tons)

Harvest System: Manual

Vinification: 22 days prolonged maceration of the wine on its skins in stainless steel tanks

Maturing and aging: in French oak, stainless steel tanks and in bottles.

Tasting notes: Deep ruby red color, with aromas of ripe cherries, chocolate and smoked candies. The most traditional version of the Negroamaro variety with intense and structured tannins balanced with fresh acidity, make it an ideal companion of roasted meat, BBQ and any game recipes.

Negroamaro: Of unknown origin, this vine has been widespread in the Ionian area for many years. According to this, the name is derived from the dialect term Niuru amaru that defines the bitter taste of the wine. However, the name seems more likely to derive from two words indicating the color black, the Latin word “nigra” and the Greek “mavro”, used in a combination to underline both the dark black color of the grape skin and of the wine obtained. The synonym Nigramaro supports this hypothesis. In this case, we might state with sufficient certainty that its cultivation can go back to the time of the Greek colonization, in the 8th and 7th centuries BC.

2012
AWC Vienna – Silver Medal

2011
AWC Vienna – Seal of approval