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History and features of Negroamaro

The Negroamaro origins are rather uncertain despite many believe that this variety was introduced from Greece. Also uncertain are the origins of the name, on which only conjectures are made, two of which are the most reliable. It is believed that “Negroamaro” can result from both slang terms, both from ancient greek and Latin languages. The hypothesis that would give rise to Negroamaro from local dialect, the name brings to the terms “niuru” and “maru”, respectively “black” and “bitter”, to emphasize is the dark color of grapes and wine, is the its basically bitter taste. According to others, “Negroamaro” derives from the Latin word “niger” and the ancient greek “mavro”, in both cases from the “Black meaning” then grape by grape “blacks-blacks.”

Negroamaro is predominantly diffused in the Salento area, with which are mainly produced red belonging to the DOC Salice Salentino, in this case, combined with the Black Malvasia. Although its use is mainly related to the wines of Salice Salentino – where it has been able to prove its undeniable quality – in recent times there are many producers to use the Negroamaro in purity for the production of mono-varietal wines. Negroamaro has a high content of coloring matter, as reflected in its wines with intense and brilliant colors, as well as a medium-low transparency. Even in the polyphenol content it is good, giving the wine astringency media that sometimes can become quite pronounced, especially after the fermentation and aging in cask. The structure in wines from Negroamaro is a good body and also in the alcohol volume is not negligible, reaching in its wines a quantity sometimes exceeds 14%.

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