The grape variety Negramoll

Negramoll is a distinctive red grape variety primarily cultivated in the Canary Islands and Madeira, where it plays a significant role in the region’s winemaking tradition. Wines made from Negramoll are known for their medium body, vibrant acidity, and soft tannins. On the nose, Negramoll often reveals aromatic notes of wild strawberries, red currants, and subtle floral hints, complemented by delicate undertones of spice, earth, and dried herbs. The palate is elegant and smooth, showcasing bright red fruit flavors intertwined with nuanced minerality and a touch of savory complexity.

The principal wine regions for Negramoll are the volcanic terroirs of Tenerife, La Palma, and other Canary Islands, as well as select sites in Madeira. Negramoll is predominantly used to craft light to medium-bodied red wines, but it also features in attractive rosés and, historically, in some Madeira fortified wines. Its moderate alcohol and fresh acidity make it especially food-friendly.

Recommended wine pairings include grilled tuna, roasted poultry, charcuterie boards, and Mediterranean vegetable dishes. Negramoll’s subtle earthiness and lively fruit profile enhance both delicate and mildly spiced recipes, making it a versatile choice for modern and traditional cuisines alike.