Puglia is a vast agricultural area, where large volumes of grapes are grown, the region is dominated by black grapes due to its hot climate, most notably Primitivo and Negroamaro.
Negroamaro grows all over Puglia, though more in the central and southern third of the region, known as Salento, where it grows mainly in the countrysides of Lecce and Brindisi, and to a lesser extent in Bari and Taranto.
Although experts believe the "amaro", in negroamaro, refers to the tannic structure or bitter quality in the wine, in reality it derives from the Greek and Latin words "mavros" and "niger", both of which mean black and refer to the dark colour of the grapes. Negroamaro is characterised by thick skinned and deeply coloured blue black berries.
Negroamaro is very adaptable to most soils, although prefers calcareous clay, and are disease and drought resistant, most importantly it copes with heat extremely well, and doesn’t lose their acidity easily, which is why producers in warmer climates are increasingly interested in cultivating this grape.
Negroamaro makes a lovely medium bodied refreshing red wine, but is often used in varietal wines. Well made negroamaro wines have typical aromas of black fruit, tobacco and spicy notes.
Negroamaro Avoglia is a delicate Negroamaro with violet and wild black berry fruit nose. Spicey fruit and black cherries on the palate. It has good complexity without being at all heavy.
The grapes are de-stemmed and macerated for about 8 days. The fermentation takes place in thermo controlled stainless steel tanks at a temperature of 22-24 °C. The short ageing takes place in stainless steel tanks.
A delicate Negroamaro with violet and wild black berry fruit nose. Spicey fruit and black cherries on the palate. It has good complexity without being at all heavy.
This would be good with meaty barbecues, lamb beef and pork, and also roasts and grills.
Alcohol (ABV): 13%