Negrara

Negrara is a red wine grape that originates from the northern regions of Italy. This varietal is most populous in the Veneto, Trentino and Lombardy regions where it has been long cultivated by vintners. The grape is particularly historic, with first mentions of its existence dating as far back as the 18th century.

Although Negrara is not typically the primary grape used in wines, it plays a vital role in crafting the perfect blend. It is often incorporated into distinctive regional blends such as Bardolino and Valpolicella. Negrara is less commonly used to create varietal wines, as it's generally believed that the grape’s moderate levels of acidity, tannin, and colour are better suited to blending.

The Negrara grape clusters tend to be small to medium in size, compact, and cylindrical-conical in shape. The berries are covered in a thick, waxy bloom that shields them from disease and gives them an attractive blue-black hue.

In terms of flavour profile, Negrara tends to give strong berry and cherry notes. It also has a distinctive earthy undertone, which adds complexity and depth to its flavour profile. The Negrara grape makes wines that are medium-bodied and harmonious, perfect for those who appreciate subtle and well-balanced wines.

In viticulture, this grape is relatively resistant to most vine pests and diseases, making it a hardy choice for growers. Nonetheless, its propensity for producing high yields requires attentive management in order to achieve optimal quality.

Despite Negrara grape possessing all these noteworthy features, it unfortunately remains somewhat underestimated on the global wine scene. This could be due to its primary use as a blending grape and the general obscurity of native grapes from its growing regions. However, there is no denying the vital role that Negrara plays in crafting some of Italy's most classic regional wines.

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