|Spur pruned cordon.
|Early to late September.
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 flavors, 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 favorites among our American friends.
|After pressing and de-stemming, the must remains in maceration with the skins for 5-6 days. During fermentation, it is continuously kept at a temperature of up to 22-24°C.
|In stainless steel tanks
|A wine that can keep its freshness and flavour for about two to three years
|18° C. (64° F.)
COLOR: Intense ruby red with hints of violet
NOSE: Wild and impetuous with notes of sour cherry, cassis, and mint. Bay, cumin, and sage. A touch of rhubarb and delicate smoky note. Iron, vetiver, and Gargano orange.
PALATE: Seductive, rich, and smooth. Powerful structure with acidity that balances the wine’s elegant tannic character.