There are grape varieties that tell the story of a territory better than any travel guide. Negroamaro is one of them: born in Salento, shaped by its climate and its soil, it has become over time the most authentic expression of the Puglian wine soul.
The name itself evokes its character: “negro” for the dark colour of the berries, “amaro” for that slightly bitter note that is the hallmark of its taste. A wine that seeks no compromise, but knows how to win over those willing to listen.
The roots of Negroamaro run deep into the ancient history of the Mediterranean. According to ampelographers, the grape variety arrived on the Puglian coast between the 7th and 6th centuries BC, brought by Greek colonists who founded the cities of Magna Graecia. Other scholars suggest even more remote origins, linked to the peoples who sailed the Mare Nostrum in pre-Hellenic times.
What is certain is that Salento adopted this grape as its own, adapting it over the centuries to the hot, windy climate of the peninsula, to the iron-rich red soils, to the proximity of the sea that tempers summer temperatures. Here Negroamaro found its definitive home, to the point that today over 80% of its global vineyard area is concentrated in Puglia, mainly in the provinces of Lecce, Brindisi and Taranto.
Salento offers Negroamaro ideal conditions. The soils, predominantly calcareous and clayey with red earth, ensure good drainage and force the roots to reach deep in search of water and nutrients. This “effort” by the vine translates into more concentrated grapes, richer in extracts.
Climate plays an equally fundamental role. Summers are hot and dry, but the winds — particularly the tramontana blowing from the north — keep the clusters dry and healthy, reducing the risk of fungal diseases. The proximity of both the Adriatic and Ionian seas helps moderate temperatures, creating thermal variations that favour the development of aromas.
The best vineyards are often found on slightly elevated or wind-exposed terrain, where the grapes can ripen slowly and reach an optimal balance between sugars, acidity and phenolic compounds.
A Negroamaro vinified as a single varietal presents an intense ruby red colour, often impenetrable, with reflections that shift towards garnet with ageing.
On the nose, the aromatic range is rich and layered: in the foreground emerge ripe red and black fruits — cherry, blackberry, plum — often accompanied by spicy notes of black pepper, cloves and liquorice. In more structured wines or those aged in wood, hints of tobacco, leather and cocoa appear.
On the palate, Negroamaro reveals its temperament: it is a full-bodied wine, with tannins that are present but never aggressive, a good acidity that sustains the drinking experience and that characteristic slightly bitter finish that gives it its name. The persistence is long, with returns of ripe fruit and spices.
The vinification of Negroamaro has undergone a significant evolution in recent decades. Alongside traditional methods, which involved long macerations and ageing in large oak casks, more modern techniques have emerged that aim to enhance the freshness of the fruit and the elegance of the tannins.
The harvest generally takes place between the end of September and the beginning of October, when the grapes have reached full phenolic ripeness. Fermentation is carried out at controlled temperature — usually between 24 and 28°C — to preserve the varietal aromas. Maceration, the contact of the must with the skins, can last from one to three weeks depending on the desired wine style.
Practices such as pump-over and délestage allow colour and tannins to be extracted gradually and in a controlled manner, avoiding excessive astringency.
The bold character of Negroamaro makes it an ideal companion for hearty cuisine. Traditional Puglian dishes seem made for it: orecchiette with meat ragù, roast lamb, braciole al sugo slow-cooking on a Sunday morning.
But Negroamaro can also dialogue with more intense flavours: aged cheeses such as Canestrato Pugliese, full-flavoured cured meats, grilled meats. It does not shy away from spiced or mildly hot dishes either, which find in its soft tannins a balanced counterpoint.
The ideal serving temperature is around 16–18°C. For younger, fruitier wines, you can go slightly lower; for more structured and aged wines, it is advisable to open the bottle in advance or decant it.
At Masseria Fano, the bond with the vine has ancient roots. Legend has it that the first cuttings arrived here with Minoan exiles, fleeing the eruption of Santorini in 1550 BC. Centuries later, Basilian monks cultivated these same lands, and the vineyard we tend today is the very one that Baroness Vittoria Colonna jealously guarded until 1954.
Our vineyards lie just a few kilometres from the sea, with rows oriented from north to south to ensure optimal exposure. The tramontana winds maintain a dry, breezy microclimate, allowing the grapes to ripen in ideal conditions.
The Negroamaro IGP Salento by Masseria Fano is made from grapes harvested at full ripeness, carefully crushed and destemmed. Fermentation takes place with selected yeasts at a controlled temperature of 24–26°C and lasts approximately 10 days, during which frequent pump-overs and délestage are carried out to achieve a balanced extraction. The result is a wine with an intense colour, aromas of ripe red fruits and a full palate — an authentic expression of the Salentine territory.
Alongside the Negroamaro, we also produce a Fiano IGP Salento: a white wine with an intense straw yellow colour, floral and tropical fruit notes, fresh and sapid, closing on a pleasant almond finish. A convivial wine, perfect for aperitifs, fish dishes and raw seafood.
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