CLASSIFICATION: I.G.T. Salento.
GRAPES: 100% Negroamaro.
PRODUCTION AREA: Guagnano (Le).
TRAINING: Pruned-spur cordon (4,500 plants per ha).
HARVEST: End of September.
VINIFICATION: The grapes are macerated for 12-24 hours in order to extract the correct colour from the skins and the classic aromatic notes of Negroamaro. The free-run must is fermented at 14-15°C. in stainless-steel vats where it remains until alcoholic fermentation is completed.
AGING: In old barriques for 6 months.
AGING POTENTIAL: Ready to drink. Evolve for 5-6 years.
The village folk still call it Niuru Maru: Negroamaro, meaning bitter black (red).
In another era, Negroamaro was grown solely to ship to the north of Italy where the colder climate made it challenging to obtain the desired color and alcohol levels in the wines they produced. But in recent decades, more and more Salento wineries have looked to the variety as one of the most noble expressions of Pugliese viticulture.
Thanks to its vibrant acidity and its wonderful balance of fruit and earth flavours, the popularity of Negramaro only continues to grow — among winemakers and wine lovers alike.
Cantele’s barrique-aged Teresa Manara Negroamaro is widely considered to be a benchmark for the category and the winery’s Salice Salentino, also made using a selection of top fruit, is once its most critically acclaimed wines in the U.S. today. Cantele also uses Negroamaro to make youthful, fresh wine and a rosé, both of which are also favourites among our American friends.
COLOUR: Streaks of garnet giving way to intense ruby red.
NOSE: Candied fruits and spices that evolve into clean underbrush, tea, and amber notes.
PALATE: Enhanced by notes of red flowers, the aromas return on the palate transported by confident but not overbearing alcohol. The tannins and fresh acidity work in counterpoint to create a balanced, soft wine.