San Moro Negroamaro Salento IGT 2024

Winemaking

Produttori Di Manduria is a cooperative winery rooted in the Salento peninsula, where they work with local growers to craft wines that express the authentic character of Puglia's sun-drenched vineyards. Their approach emphasizes the natural ripeness and generosity of Negroamaro, allowing the varietal's inherent charm to shine through without heavy-handed extraction or oak influence.

Tasting Notes

This is a wine that drinks with immediate charm—ripe dark cherry and plum aromas jump from the glass, followed by whispers of black licorice and subtle earthiness. On the palate, it's soft and inviting, with medium body and silky tannins that feel more like velvet than structure, framed by bright acidity that keeps everything in balance. Red berry flavors flow across your mouth alongside that mineral-edged licorice note, and the finish arrives clean and savory, lingering long enough to invite another sip without overstaying its welcome.

Producer

The cooperative model allows Produttori Di Manduria to work directly with small family growers across the Salento region, ensuring fruit quality while supporting the local farming community. Their winemaking philosophy prioritizes freshness and approachability—wines made for pleasure rather than cellar time, though this doesn't diminish their integrity or depth.

Terroir

Salento, the heel of Italy's boot, bakes under Mediterranean sun with limestone-rich soils and sea breezes that temper the intense summer heat. Negroamaro thrives here, ripening fully while retaining the acidity and mineral tension that prevent the wines from becoming flat or jammy. The IGT designation reflects fruit sourced across the broader Salento zone, capturing the essence of southern Puglia's warm continental climate and ancient viticultural traditions.

Food Pairings

This wine's soft tannins and red-berry character make it perfect for a casual Wednesday night with grilled sausage and roasted peppers, or for something more composed, try it alongside pan-seared lamb chops with rosemary and a touch of anchovy. It also plays beautifully with aged cheeses and cured meats—a natural fit for the Italian table where it originated.