Negroamaro (pronounced Neh-grow-ah-mar-oh) receives its name from the type of grape used in crafting this wine. The word "negroamaro" is a combination of two words, both of which mean the color black: "the Latin word "niger" and "mavros" in Ancient Greek.
The grapes are machine harvested, pressed, and de-stemmed. Contact with the skin lasts about eight days, and, during this time, the wine acquires its depth and color. Following fermentation, 90% of the wine is aged for a year in 6,000-liter Slavonian botte and 10% in 350-liter Tonneaux. This aging process is followed by an additional three months in the bottle before release.
Dark and intense ruby red
Ample with notes of cherries, ripe red fruit, and jam; surprising scents of coffee and cacao
Robust and medium-bodied revealing vibrant fruit, fresh cracked pepper, and exotic spice that leads to chewy tannins and a mineral-rich finish
Pair with variety of antipasti, rich pasta dishes, grilled meats, and spicy sauces