“Just a note,” wrote Paolo Cantele earlier this week on his Facebook, “for those who continue to write that Negroamaro can’t be Negramaro unless it’s lacking in color.”
Case in point?
In the photo (above): “2015 vintage, grapes harvested October 8, one month of maceration.”
He’s referring to the often repeated claim that Negroamaro cannot achieve the same color and tannic structure that other “noble” grape varieties easily attain during maceration (when the juice of the grapes is left in contact with the skins, which impart color and tannin to the wine).
And in terms of the bigger picture, as it were, he’s also pointing out that it’s time to stop relegating Negroamaro to the junior varsity team when it comes to the production of fine red wine.
Today, more than ever, Negroamaro delivers spectacular results on par with some of the world’s greatest wines. This has come about thanks in part to improved growing practices and a will to show what Negroamaro can do in the cellar when vinified using state-of-the-art winemaking techniques and technology, like that employed at Cantele by winemaker Gianni Cantele.
It’s true that in another era, Negroamaro was generally used to produce high-volume quaffing wines that were generally light in color and lacking serious tannic structure.
But as the history of Negroamaro continues to unfold, its whole story has yet to be told.
To be continued…