Negroamaro

At a Glance

Region Puglia

Type Red

Grape Negroamaro

Curation Note

The Tasting

A guided note in three moments, by our curators

Appearance & Nose
01

The winemaking process involves fermentation in contact with the skins for 7-10 days, a process that usually imparts structure and color.
Palate & Finish
02

On the nose, it is likely that intense fruity notes typical of the Negroamaro grape can be perceived.
At the Table
03

On the palate, one can expect a medium body, with a taste that invites pairing with dishes such as orecchiette with meat ragu, Puglian bombette, or a classic capocollo.

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