Negroamaro is the signature red grape of the Salento peninsula in southern Puglia, the "heel" of Italy's boot. It makes dark, warm, earthy reds with ripe black fruit and a slightly bitter finish, and it is also the grape behind some of Italy's best-known rosés.
The name is usually explained as "black-bitter", from the Italian negro (black) and amaro (bitter), though some trace the first part to Latin and Greek words for black. It has been grown in the Salento for centuries, and for much of the twentieth century it was shipped north to add colour and body to other wines. Since the 1990s, quality-focused producers have made it one of southern Italy's most recognisable reds.
Negroamaro grows almost only in Puglia, mainly in the provinces of Lecce, Brindisi and Taranto. The Salento is flat or gently rolling, with red, clay and limestone soils, a hot, dry climate and constant winds from the Adriatic and Ionian seas, which keep the vines healthy and the nights a little cooler.
Many vineyards are old bush vines (alberello). The grape tolerates heat and drought well and keeps reasonable acidity in a hot climate.
Other local DOCs, such as Squinzano, Copertino, Brindisi and Leverano, are also Negroamaro-based.
Rosato: Salento rosé made from Negroamaro is one of Italy's oldest rosé traditions. Leone de Castris' Five Roses, first bottled in 1943, is often cited as the first rosé bottled and sold in Italy. The wines are fruity, savoury and more structured than many rosés.
Start with a Salice Salentino or a Salento IGT Negroamaro: they are usually great value. In summer, try a Negroamaro rosato. Producers worth knowing include Leone de Castris, Cantele, Tormaresca, San Marzano and Due Palme.
Negroamaro shares the Salento with Primitivo and is often blended with Malvasia Nera. Read our best Puglia wines, the best Italian rosé wines, or browse the grape varieties index.