The grape variety Negrara

Negrara is an indigenous Italian grape variety primarily associated with the Veneto region, especially in the provinces of Verona and Vicenza. This lesser-known red grape plays a supporting role in some of Italy's most prestigious blends, including Valpolicella, Amarone della Valpolicella, and Bardolino. Negrara is valued for its deep color, moderate tannins, and fresh acidity.

Aromatic and flavor profiles of wines containing Negrara often display notes of dark cherry, blackcurrant, subtle blackberry, and hints of dried herbs, complemented by delicate violet undertones. The palate is typically medium-bodied, with vibrant acidity balancing soft tannins, lending the wine a lively freshness and smooth texture.

Negrara is rarely bottled as a varietal; it excels in blends where it imparts depth of color and fresh fruit character, softening stronger, more tannic varieties. In Amarone, its presence adds finesse to the wine's rich, dried fruit bouquet.

Recommended food pairings include grilled meats such as lamb or pork, risotto with mushrooms, aged cheeses, and classic Italian dishes like osso buco or pasta with ragù. Negrara’s lively acidity and harmonious profile make it a versatile partner for a wide array of Mediterranean cuisine.