Tenute Rubino > Negroamaro

Although we have no sure information about the origin of this grape variety, it may be assumed, with a wide margin of safety, that its growing dates back to the time of the Greek colonization, between the seventh and the eighth century b.C. This theory seems to be confirmed by the name 'Negroamaro', which should neither derive (as asserted by some) from the dialectal form 'niuru maru', used by local people, nor from the fact that it has a bitterish taste; rather, it seems to descend from two different words for 'black': the form 'Nigra' (of Latin origin) joined to the form 'Mavros' (of Greek origin), together forming a compound to emphasize the intense black, which characterizes both the grape skin and the derived wine.

For over a century Negroamaro – because of its massive cultivation – has been exclusively known as a blending wine, and has been often used  to improve the Northern wines thanks to its intense colour. Only in the last twenty years, thanks to the work of a number of producers that have focused on high quality, this variety has been known as a wine of great oenological content and of superior organoleptic features. A wine of great personality, that is immediately recognizable and strongly tied to the land of Salento, of which it seems to tell colours and radiance.

The plant is very vigorous, with medium sprout and strong shoots with medium internode; it adapts well to various kinds of soil, although it prefers those calcareous and clayey and stands up well to warm and dry weather. It shows a standard sensitivity to diseases: it is more sensitive to botrytis in rainy autumns and to grape moths in unfavourable periods. It stands up quite well to frosts, and is less sensitive to oidium and to downy mildew (peronospora destructor). The traditional goblet training system (or 'bush vine' system, or 'alberello') has been placed in the last twenty years by a modern espalier training system, and the density is sometimes very close to 6000 vine stocks per hectare.

As far as the morphological side is concerned, the bunch is of medium size, cone-shaped or trunk-cone shaped, compact; grape of medium-large size with a thick pruinose skin of a violet-black colour. The pulp is juicy, sweet and with a neutral flavour. The ripening time is quite late, extending, in some hill areas, into the third decade of September, with a constant production in every form of training.

This grape variety is the base of some of the best wines in Salento, from the fresh and sapid rose wines to the powerful and magnificent red wines, both recognizable thanks to a natural elegance and softness. Negroamaro in purity shows a dark, deep ruby colour and a round and dry flavour, with a bitterish note. Treated together with Black Malvasia, it gives rise to an excellent rose wine, a mealtime wine, which is featured by a more intense and brilliant colour than that of other rose wines, with reflexes of a delicate pink shade like coral.