🇮🇹 Dacastello Ariuse Negroamaro Puglia IGT

Description

Dacastello Ariuse Negroamaro Puglia IGT is a warm, characterful red wine produced in the sun‑kissed region of Puglia, in southern Italy. This land of rolling hills and fertile plains enjoys a classic Mediterranean climate: long, hot summers, plenty of sunshine, and gentle breezes from the Adriatic and Ionian seas, combined with clay‑limestone soils rich in minerals. These conditions are ideal for the Negroamaro grape, an ancient native variety whose name means “black and bitter”, though it actually produces generous, smooth wines with great depth and balance. Classified as IGT, it guarantees its geographical origin and quality, capturing the authentic, welcoming spirit of Apulian winemaking.

Made exclusively from carefully selected 100% Negroamaro grapes, the harvest takes place in early October, when the fruit reaches perfect ripeness, balancing concentrated sugars, bright acidity and soft tannins. After gentle destemming and crushing, fermentation occurs in temperature‑controlled stainless steel tanks at 24–28 °C, preserving the intense fruit aromas. Maceration on the skins lasts 10–14 days, extracting the deep colour, rich aromatic profile and smooth structure that define this wine. It then matures for several months in stainless steel and large neutral oak vats, refining its harmony and softening its edges before bottling.

Visually, it shows an intense, deep ruby‑red colour with bright violet hints that slowly turn to garnet with age. On the nose, it offers an abundant bouquet of ripe black cherry, plum, blackberry and dried fruit, enriched by notes of sweet spice, tobacco, earth and a subtle touch of Mediterranean herbs. On the palate, it is medium to full‑bodied, smooth and well‑rounded, with soft, velvety tannins and a pleasant freshness that keeps it balanced. The flavours mirror the nose, leading to a long, satisfying finish. With an alcohol content of about 13.5% by volume, it is best served at 17–19 °C.

It pairs wonderfully with rich pasta dishes with meat ragù, tomato sauces or mushrooms, wood‑fired pizza and savoury risottos. It complements grilled and roasted red meats, lamb, sausages, slow‑cooked stews and game, as well as cured meats, salami and mixed antipasti. It also goes beautifully with medium and aged cheeses such as Pecorino, Provolone and Caciocavallo.