Its strong ties with the Salento area are evident from the origin of its name, which derives from the salentine dialect and indicates the two main characteristics of the wine: niuru (nero) black of the grapes and maru (amaro) bitter, referring to the enjoyable bitter finish from the wine’s tannins.

Negroamaro has a long history, beginning in Illyria or Greece with its ancient ancestors. This ancient grape variety was brought to Apulia between the 7th and 8th century BC by the Greeks and it probably debuted in the Salento Ionian coast, a logical assumption given the distribution of the contemporary Negroamaro vines.
Negroamaro most likely began establishing itself in the mid western areas of Apulia and then slowly spread across the region and in other areas of southern Italy.

The long exposure to sunlight has a positive effect on Negroamaro vines and it is very tolerant of drought conditions.
The red soil composed of limestone-clay, typical in the Salento area, is the ideal soil type for this variety.
The limestone helps the varietal express itself in the wine with quality and elegance, while the clay helps retain water and is a source of important water reserves for the vine.
Negroamaro is a vigorous variety with high and constant production levels. The traditional vine training method used with Negroamaro is alberello without tresilling, a type of training system defining the typicity and territory in line with Apulian and Salentine winemaking traditions.
The alberello is a symbol of ancient winemaking culture, implicating lower yields for Negroamaro (between 60 and 70 quintals per hectare) but also guaranteeing high quality yields.

In terms of its organoleptic qualities, it is consistent with its very elegant fruit aromas, delicate spices and floral notes, its imposing structure, its exceptional balance between acidity and sapidity, and lastly its unmistakable noble and firm tannins.
The flavours this variety brings to the wine are intense, decisive and persistent, with an enjoyable bitter note on the finish, from where the second part of its name takes inspiration “amaro- bitter”.
On the palate Negroamaro has a velvety impact, full bodied and also thanks to its firm tannins it combines vigor and an enjoyable elegance.
The nature of this variety means it is well suited to winemaking techniques with important ageing periods.

Shoots:
The shoots are characterised by an almost circular cross section, with a smooth and arachnoid outline, green in colour.

Tendrils:
The tendrils are long and thin, with a bifid form and light green in colour.

Inflorescence:
The inflorescence is average size, with a length of around 13-14 cm and a simple shape, chunky cylindrical-conical.

Flower:
The flower is a hermaphrodite, has a flower bud with a cylindroid form of average size.

Leaf:
The leaf is large with a five-lobed and three-lobed pentagonal shape.The petiolar sinus has a tight V shape, the upper lateral sinuses have overlapping edges and the lower are a little shallower, with a U or closed lyre shape, often with a U followed by a V. The leaf is characterised by an upper green and smooth side, while the lower part is light green, opaque with protruding 1st and 2nd nerves, they are arachnoids, partly red, the edge is cupped, wrinkly and thick; involute lobes, the angle at the top of the terminal lobes is a right angle; the teeth are pronounced, irregular with convex and mucro margins.
The petiole is green with red streaks, is short with a medium thickness and is smooth, the canal is not very evident in the cross section.

Bunch:
The Negroamaro bunch has an average size and a simple, conical shape. It is around 14-20 cm in length, the peduncle is visible, woody for the first 2 cm and average size.

Seeds:
An average number of 1-3, pyriform, with a medium length and sized beak.

Grape:
The grape is medium size (15-18mm) and has a normal obovoid shape with a prominent and clear navel and with a circular cross section.
The skin is thick and consistent, purple in colour.
The flesh is juicy with a neutral flavour and coloured juice; it is known for its wine coloured juice. The pedicel is easily detached from the grape. The pedicel is medium length and size, is green in colour and is easily separated from the grape, it is a rusty green colour and the brush is average size and amber yellow in colour.

Cane:
The cane is average length, robust, with few branches and a resistant bark and an elliptical cross section, smooth surface with little bloom, arachnoid only at the base of the cane, hazelnut in colour.
The nodes are globes with internodes that go from 6.6cm to 7.5 cm in length. The buds are round and cottony.
The petiole is large and protruding, descending rectilinear; convex diaphragm, the medula is average thickness and the wood is resistant when cut.

Trunk:
The vine’s trunk is vigorous and robust.