Negroamaro
Also known as: Negro Amaro, Nigroamaro, Nero Leccese, Abruzzese
Negroamaro
Summary
Negroamaro (“black-bitter” in Italian, reflecting both its color and taste profile) is the dominant red grape of Puglia’s Salento peninsula in southern Italy, the heel of the Italian boot. With approximately 12,000 hectares planted, it is one of Italy’s most significant indigenous red varieties, producing deeply colored, full-bodied wines with characteristic bitter almond finish and dark fruit intensity. The variety excels in both structured red wines and high-quality rosés, with Salice Salentino DOC representing the benchmark appellation. Often blended with Primitivo or Malvasia Nera di Lecce, Negroamaro offers exceptional value for robust Southern Mediterranean reds.
Identity & Synonyms
VIVC: Entry #8368
Berry Color: NOIR
Primary Synonyms:
- Negro Amaro (alternate spacing)
- Nigroamaro (dialect variant)
- Nero Leccese (Lecce region)
- Abruzzese (misnomer—not from Abruzzo)
Name Etymology:
- “Negro” = black (from Greek μαῦρος / mavro)
- “Amaro” = bitter (Italian)
- Describes both the deep color and the characteristic bitter finish
Note: The double reference to “black” (negro from Greek, amaro often interpreted as reinforcing darkness) suggests ancient Greek origin.
Genetic Origin
Origin: Puglia, Italy (Salento peninsula)
Historical Theory: Likely introduced by Greek colonists in antiquity (Magna Graecia). The Greek-derived name and concentration in former Greek colonial areas support this origin.
Parentage: Unknown ancient variety; possibly related to Greek varieties through ancient introduction.
Related Varieties:
- Not related to Nero d’Avola despite similar naming
- Traditional blending partner with Malvasia Nera di Lecce
Global Distribution
Total Global Plantings: ~12,000 hectares
| Country | Hectares | Primary Regions |
|---|---|---|
| Italy (Puglia) | ~11,500 | Salento, Brindisi, Taranto |
| USA | ~100 | California, Texas |
| Australia | ~50 | Various experimental |
Concentration: Over 95% in Puglia, specifically the Salento peninsula.
Viticulture
Growth Characteristics
- Vigor: High
- Growth Habit: Semi-erect to spreading
- Budbreak: Medium
- Flowering: Mid-season
- Véraison: Mid-late
- Harvest: Late (September-October)
Cluster and Berry
- Cluster Size: Large, conical, often winged
- Cluster Density: Medium-compact
- Berry Size: Medium
- Skin Thickness: Thick (high anthocyanins)
- Skin Color: Blue-black with heavy bloom
Climate Requirements
- Ideal Climate: Hot, dry Mediterranean
- Heat Summation: 2,200-2,800 GDD (base 10°C)
- Drought Tolerance: Excellent (essential in Salento)
- Heat Tolerance: Excellent
- Rainfall: Low (350-500mm annual)
The Salento Terroir
The Salento peninsula provides extreme conditions:
- Climate: Hot, dry, strongly Mediterranean
- Soils: Red terra rossa over limestone bedrock
- Altitude: Near sea level to 100m
- Influences: Adriatic and Ionian seas moderate extremes
- Challenges: Drought, intense heat
Soil Preferences
- Ideal: Terra rossa (red, iron-rich clay over limestone)
- Traditional: Calcareous clay-limestone
- Effect: Iron contributes to deep color; limestone provides structure
- Drainage: Good natural drainage essential
Disease Susceptibility
- Downy Mildew: Low susceptibility (dry climate)
- Powdery Mildew: Moderate susceptibility
- Botrytis: Very low (dry, windy conditions)
- Drought: Excellent tolerance
- Sunburn: Moderate tolerance
Viticultural Management
- Training: Traditional bush vine (alberello); increasing tendone and VSP
- Pruning: Spur pruning; moderate to high bud load
- Yield Control: 10-15 tonnes/ha traditional; lower for quality
- Canopy Management: Open canopy; limited leaf removal (sun protection)
- Irrigation: Often necessary; controlled deficit irrigation
Rootstock Compatibility
- Preferred: 140Ru, 1103P (drought and heat tolerance)
- Compatible: 110R, 41B (calcareous soils)
- Consideration: Vigor control important on fertile soils
Enology
Must Parameters at Harvest
| Parameter | Optimal Range | Notes |
|---|---|---|
| Brix | 22-25° | Moderate-high sugar |
| pH | 3.4-3.7 | Higher range typical |
| Titratable Acidity | 5.0-6.5 g/L | Moderate |
| YAN | 180-280 mg/L | Generally adequate |
Phenolic Profile
- Anthocyanins: VERY HIGH (deeply colored)
- Total Tannins: Medium-high
- Key Anthocyanins: Malvidin-3-glucoside dominant
- Characteristic: High color extraction, moderate tannin extraction
The Bitter Character
Negroamaro’s distinctive bitter finish derives from:
- Phenolic Compounds: Specific tannin structures
- Flavonoids: Quercetin and derivatives
- Terroir: Enhanced by terra rossa soils
- Ripeness: Bitter notes integrate with full ripeness
Aroma Compounds
- Anthocyanin-derived: Color stability pigments
- Terpenes: Minor contribution
- C13-Norisoprenoids: β-damascenone (dried fruit notes)
- Methoxypyrazines: Low (minimal green character when ripe)
Fermentation
- Yeast Selection: Robust, heat-tolerant strains
- Temperature: 26-30°C
- Duration: 7-14 days
- Maceration: 10-21 days depending on style
- Cap Management: Regular punch-downs or pump-overs
Malolactic Fermentation
- Timing: Post-alcoholic fermentation
- Completion: Essential for softening
- Consideration: Often occurs naturally in warm climate
Oak Aging
- Traditional: Large Slavonian oak (botti)
- Modern: French barriques increasingly common
- Duration: 6-24 months depending on quality tier
- New Oak: Conservative (20-40%) to preserve fruit
- Effect: Rounds tannins; integrates bitter character
Wine Styles
| Style | Method | Character |
|---|---|---|
| Young Red | Short maceration, minimal oak | Fresh, fruity, immediate |
| Traditional Red | Extended maceration, botti aging | Structured, age-worthy |
| Modern Red | Barrique aging | Polished, international style |
| Rosé | Short skin contact, fresh | Pink, fruity, excellent |
| Sweet | Late harvest or passito | Rare, concentrated |
Rosé Production
Negroamaro produces exceptional rosés:
- Method: Direct press or short maceration (2-8 hours)
- Color: Deep salmon to coral
- Character: Red fruit, herbs, structure
- Quality: Among Italy’s finest rosés
Sensory Profile
Red Wine
Visual
- Intensity: Deep, often opaque
- Hue: Ruby-purple to garnet
- Aging: Develops brick tones with age
Aromatic Profile
| Category | Descriptors |
|---|---|
| Fruit | Black cherry, plum, dried figs, prunes |
| Floral | Dried roses, violets |
| Spice | Black pepper, clove, licorice |
| Herbal | Mediterranean herbs, dried thyme |
| Earth | Leather, tar, tobacco |
| Distinctive | BITTER ALMOND finish |
Palate
- Body: Full
- Acidity: Medium
- Tannins: Medium to medium-high
- Alcohol: High (13.5-15%)
- Finish: Long with characteristic bitter note
- Texture: Velvety when mature
Rosé
Character
- Coral to deep salmon color
- Red cherry, strawberry, Mediterranean herbs
- Medium body, fresh acidity
- Excellent food wine
Winemaker Considerations
Challenges
- Acidity Management: Low acidity in hot vintages
- Alcohol Control: High sugar accumulation
- Bitter Integration: Balance bitter character
- Oxidation Risk: Color can be unstable
- Market Position: Competing with better-known regions
Opportunities
- Value Proposition: Quality at accessible prices
- Rosé Excellence: Growing market segment
- Climate Adaptation: Thrives in heat
- Terroir Expression: Distinctive regional character
- Food Wine: Excellent gastronomic versatility
Winemaking Tips
- Harvest at full phenolic ripeness for bitter integration
- Consider adding acidity in hot vintages
- Extended maceration for structure
- Oak aging softens bitter character
- Blend with Primitivo for richness, Malvasia Nera for aromatics
Key Appellations
Salice Salentino DOC
- Established: 1976
- Location: Northern Salento (provinces of Lecce, Brindisi)
- Blend: Negroamaro minimum 80%, Malvasia Nera up to 20%
- Styles: Rosso, Rosato, Riserva
- Aging: Riserva requires 2 years minimum
- Quality: Benchmark appellation for Negroamaro
Brindisi DOC
- Location: Province of Brindisi
- Style: Similar to Salice Salentino
- Blend: Negroamaro minimum 70%
Squinzano DOC
- Location: Central Salento
- Style: Full-bodied reds
- Character: Often richer than Salice Salentino
Copertino DOC
- Location: Central Salento
- Style: Structured reds
- Blend: Negroamaro minimum 70%
Leverano DOC
- Location: Northern Salento
- Style: Red and rosé
- Blend: Negroamaro dominant
Primitivo di Manduria DOC
- Role: Negroamaro as blending partner
- Blend: Primitivo dominant with Negroamaro addition
Food Pairing
Negroamaro’s structure suits Puglian cuisine:
- Orecchiette with turnip tops
- Grilled lamb and sausages
- Aged cheeses (Canestrato Pugliese)
- Beef brasato
- Eggplant parmigiana
- Taralli and focaccia
- Rosé with seafood antipasti
Comparison with Puglian Reds
| Characteristic | Negroamaro | Primitivo | Nero di Troia |
|---|---|---|---|
| Color | Very Deep | Deep | Deep |
| Tannins | Medium-High | Medium | High |
| Acidity | Medium | Low | Medium-High |
| Alcohol | High | Very High | Medium-High |
| Character | Bitter/earthy | Sweet/jammy | Structured/austere |
| Rosé Quality | Excellent | Good | Limited |
Sources
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
- VIVC Database - Vitis International Variety Catalogue
- Consorzio Tutela Vini DOC Salice Salentino
- D’Agata, I. (2014). Native Wine Grapes of Italy. University of California Press. Publisher Link
- Ferrara, G., et al. (2012). Phenolic characterization of Negroamaro wines. Food Chemistry 134(4). ScienceDirect
Last Updated: January 13, 2026