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  • +49 (0)5235 97473 (Mon - Sat: 9 a.m. - 6 p.m.)
  • kundenservice@cantina24.de
  • We love Italy
  • Fast delivery

Negroamaro Salento IGT 2018

9.90 € / bottle(s)
(1 l = 13.20 €)
incl. VAT, plus delivery
Product data sheet
In stock
Delivery time: 1-3 day(s)

Description

Negroamaro Salento IGT 2018 / Masseria Altemura / Apulia

Red wine from Italy

The Masseria Altemura winery is nestled in the idyllic countryside between Torre Santa Susanna and Oria, in the heart of the Salento peninsula. This region lies between the Ionian Sea near Taranto and the Adriatic Sea near Brindisi. The Mediterranean landscape enchants with its unique interplay of light, wind, and sea. On the winery's 130 hectares of vineyards, predominantly indigenous grape varieties are cultivated. Masseria Altemura is dedicated to bringing the authentic winemaking tradition of Salento to the world while imparting the distinctive character of its origins to their wines.

The Negroamaro is a red grape variety that is mainly grown in the southern Italian region of Puglia. It produces powerful wines. The yields are usually very low, but this benefits the quality of the wines. It was probably introduced to southern Italy by Greek settlers in ancient times, but no one has been able to find out more about it. The name is also somewhat confusing, because in translation Negroamaro actually means black (Latin: niger) – (Greek: mavros) black.

The grapes for the Negroamaro Salento IGT from Masseria Altemura grow in the province of Brindisi on red clay soils interspersed with white limestone. The Negroamaro grapes are harvested by hand in the early hours of the morning and gently placed in small boxes. Arrived in the wine cellar, the fruits are carefully destemmed and pressed. The subsequent fermentation takes place in stainless steel tanks at a controlled temperature of 28 to 30°C and lasts 7 days, after which the wine is on the skins for about 10 days. This varietal Negroamaro is then aged for twelve months in large Slavonian oak barrels and then in the bottle until it is consumed.

In the glass, Masseria Altemura's Negroamaro presents a deep ruby red colour. The bouquet entices with alluring aromas of blackberries, cherries, and ripe red fruits, complemented by a delightful spiciness with notes of coffee, chocolate, and liquorice. On the palate, this red wine is dry, spicy, and round. Nuances of roses, strawberry jam, and rosemary unfold beautifully. Its exceptionally fine tannin texture makes it particularly pleasant to drink. Overall, the wine is balanced and highly enjoyable. The finish is intense, fruity, and remarkably long.

The robust and full-bodied character of Negroamaro pairs excellently with grilled or roasted meats such as beef, lamb, or pork. The tannins in the wine help balance the fats in the meat and enhance the flavours. This Apulian red is particularly well-suited to game dishes like venison, wild boar, or rabbit, as it complements and harmonises with their intense flavours. Pasta dishes with rich sauces, such as Ragù alla Bolognese or Pasta al Forno, also harmonise well with Negroamaro, as the wine's acidity balances the richness of the sauce. A pizza with hearty toppings like salami, pepperoni, or bacon can be wonderfully complemented by this Negroamaro. The fruity and spicy notes of the wine pair well with the flavours of tomato sauce and cheese.

This red wine also pairs excellently with aged cheeses such as Pecorino, Parmesan, or blue cheese, whose strong flavours harmonise well with the wine's intensity. Similarly, hard cheeses like Manchego or aged Gouda can be a good choice, as the salty and nutty flavours of the cheese are enhanced by the wine. Traditional Apulian dishes like Orecchiette with Cime di Rapa or Braciole (stuffed roulades) are also excellent matches. Although Negroamaro is a red wine, it can pair well with robust fish dishes like grilled tuna or swordfish, especially when served with spicy sauces. Finally, Negroamaro Salento IGT also complements grilled or roasted vegetables such as aubergines, peppers, and courgettes. The smoky and sweet aromas of the grilled vegetables harmonise beautifully with the wine's fruity and spicy notes.

General properties

  • Vintage: 2018
  • Ageing: Dry
  • Country: Italy
  • Region: Apulia (Puglia)
  • Volume: 0,75 litres

Detailed properties

  • Producer and bottler: Masseria Altemura - Contrada Palombara sp 69 - 72028 Torre Santa Susanna (Brindisi) - Italia - +39 0831 740485
  • Quality Designation: Indicazione Geografica Tipica (IGT)
  • Grape: 100% Negroamaro from the province of Brindisi.
  • Vinification and maturation: The grapes are pressed and carefully destemmed. Fermentation takes place in stainless steel tanks at a controlled temperature of 28-30°C and lasts 7 days, after which the wine is left on the skins for about 10 days. The wine ages for 12 months in large Slavonian oak barrels and then in the bottle.
  • Sensory characteristics: On the nose hints of blackberries, cherries and ripe red fruits, followed by a nice spiciness with notes of coffee, chocolate and liquorice. Spicy and round on the palate, balanced and very pleasant. Very intense and long lasting.
  • Colour: Full ruby red.
  • Alcohol content: 13,5 % Vol.
  • Closure type: Natural cork
  • Serving suggestion: Pairs excellently with grilled or roasted meats such as beef, lamb, or pork, game dishes like venison, wild boar, or rabbit, robust pasta dishes, pizza with hearty toppings, aged cheeses like Pecorino, Parmesan, or blue cheese, hard cheeses like Manchego or aged Gouda, Apulian dishes, robust fish dishes, and grilled vegetables.
  • Recommended serving temperature: Between 16 and 18°C
  • Allergen: Contains sulfites.
  • Warning: Consuming alcoholic beverages during pregnancy, even in small quantities, can have serious consequences for the child's health.
  • EAN (bottle): 8002235022941
  • Scope of supply: 1 bottle of wine 0.75 litres.

Grape variety

NEGROAMARO

Negroamaro is a red grape variety primarily grown in Apulia, southern Italy. The name likely means "black" and "bitter," referring to the dark colour of the grapes and the slightly bitter taste of the wine. Its origins possibly date back to the ancient Greeks, who introduced viticulture to southern Italy in the 8th century BC. It is believed that the Greeks either brought the grape to Apulia or that it emerged from a natural crossbreeding of local wild vines. During the Middle Ages, monasteries continued cultivating Negroamaro, and the variety became particularly established on the Salento peninsula. In the 20th century, Apulia's wine industry, including Negroamaro production, faced several challenges due to wars and economic difficulties. However, the 1960s and 1970s saw a renaissance, with winemakers investing in modernising their vineyards. Negroamaro is known for its robust plants, well adapted to the hot and dry conditions of southern Italy. The plant is well-leafed, protecting the grapes from excessive sunlight. The medium to large, five-lobed leaves are dark green and often serrated. The grapes grow in medium to large, densely packed clusters. The berries are medium-sized, round to oval, and have thick, dark blue to almost black skins. This thick skin contributes to the wine's intense colour and strong tannins. Negroamaro is a late-ripening variety, typically harvested from late September to October. This late ripening under the intense southern Italian sun allows the grapes to develop complex aromas. The grape variety reflects the typical aromas and character of its terroir, making it particularly valuable for producing wines that embody the unique identity of Apulia.


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