The little-known Italian wine, Negroamaro, is a dark-skinned grape that is grown throughout the Puglia region, in areas comprising the “heel” of Italy, notably the Salento peninsula, Tarento, Lecce, Brindisi, and Foggia.

Negroamaro is a dry ruby red wine with bite and complexity, with medium-high tannins coming from the very dark skins – but enough sweet berry flavour to make for laid-back, easy drinking.

At Sea Change Wine, we love trying varietals that offer a big flavour punch but are perhaps lesser known. This award-winning Italian wine offers the perfect balance between a fruity Merlot and an intense Malbec, so is perfect for parties and barbecues.


Colour: red, dark ruby

Body: medium bodied

Tastes: dry, with flavours of cherry, plum, blackberry and thyme

Handling: use a large glass to let the wine breathe, and serve at room temperature

Keep or drink? best consumed when youthful and fresh on its own or with food

Fun fact: in Italian, the word Negroamaro is derived from word for black, and the Italian word amaro, meaning bitter, referring to the grape’s signature hue and levels of tannin.


From the imposing Apennine Mountains to the sparkling waters of the Ionian Sea, Puglia is a diverse and rich landscape located in the south-eastern corner of Italy.

During our travels we have fallen in love with the vibrant flavours and Southern Italian charm that radiate from every part of this varied region. Negroamaro is a fantastic regional red grape variety and a real favourite of the local ‘Pugliesi’ and the Sea Change team. Undoubtedly over-delivering on quality. Give it a go – you won’t be disappointed.

Credit: Clare James Photography


Fruity, Negroamaro wines are a great counterpoint for big, bold flavours and particularly good with caramelised food: The smoky char of grilled meat, spicy charcuterie, and rich, caramelized tones in pulled pork, barbecue chicken or teriyaki all bring out the fullest expression of its fruit. Pepperonata, a lovely red pepper, onion and garlic stew also serves as a great pairing for the Negroamaro.

In the height of a summer heatwave, Negroamaro also tastes good with fresh, seasonal fruit and vegetables. Mediterranean flavours like tomatoes with soft mozzarella and basil, goat's cheese, walnuts and berries or a delicious salad with chickpeas, feta, garlic, lemon, and extra virgin olive oil.

Negroamaro Wine poured in front of the barbecue

Credit: @marikacucuzzaphotography


Because Negroamaro has such a wonderful fruity flavour and silky tannins, it has been used by winemakers over many years to add alcohol and body to the more anaemic wines of central and northern Italy, that produces much lighter wines due to the cooler climate.

Negroamaro has a high alcohol content but few distracting floral or fruity aromas, which makes it the ideal addition - although sometimes winemakers add it to a blend to reinforce the alcohol content. It is rumoured that Negroamaro is added to other famous Italian wines produced outside Puglia, although this is not officially allowed!

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