Grilled vegetables, pasta dishes, grilled food, soft cheese, pizzas

Where does this name come from Most likely introduced to Puglia by the Greeks, the variety has a semantically interesting name. Negro comes from the Latin “nigro” (black); and Amaro from the ancient Greek “mavro” (black). Negro Amaro means “black-black” and not “black-bitter.” Formerly used as a blended wine to strengthen and color other wines, the Negroamaro is now very successful and is pressed purely. The Negroamaro grapes, which are harvested at the right time of ripening, are destemmed and pressed in the winemaker. Here, the must is fermented at controlled temperatures for approx. 6 - 8 days with circulation and fulling for at least two thirds of the fermentation. The new wine is separated from the pomace and fermented. acidity 5.5 g/l.

Allergy information: Contains sulfites