Varvaglione 1921 has been making wine for almost one hundred years, spanning four generations of the family. Today, it is one of the biggest and fastest developing companies in Puglia, steadily increasing the number of bottles produced and the quality of its wines. The company is based in Leporano on the Gulf of Taranto, in the famous Salento region.
With a focus on Puglia’s native grape varieties, Varvaglione’s extensive portfolio includes red wines made from Primitivo, Negroamaro, Malvasia Nera and Aglianico grapes and white wines made from Verdeca, Falanghina, Malvasia Bianca and Fiano grapes. Moreover, in the area of international varieties, Varvaglione makes a Chardonnay and a Sauvignon following traditional Salento methods.
Varvaglione 1921 is one of the oldest wineries in Southern Italy. Internationally and nationally recognized with a market presence in over 60 countries, Varvaglione 1921’s wines have won many awards. In 2011 it celebrated its 90th anniversary by launching a special Primitivo cuvée called “Papale Oro”.
The winery owns 150 hectares dedicated to the cultivation of its grapes; additionally, it relies on the collaboration of affiliated local grape-growers who have worked with them for over 30 years.
THE GRAPE
Negroamaro words origin is a dispute: some propose a straightforward derivation from “Negro”(black) and “amaro”(bitter), while others argue for a Greek origin, “mavro”(black), highlighting Puglia’s historical ties to Greece.
Negroamaro is the rising grape variety of recent years, directly from the heel of Italy, between the Adriatic and Ionic Seas. The warm sun and fresh Mediterranean winds create an exceptional climate that, together with the ideal soils, forms the basis for crafting red wines of the highest quality. Negroamaro red wines are regarded, alongside Primitivo, as the spearhead of the southern Italian wine renaissance.
Negroamaro is a rich, bold wine with intense black fruit & balsamic notes. It has a distinct earthy dried herbs finish, with hints of pepper, olive & licorice. It’s incredibly structured, and is the typical representation of sun-baked & muscle wine. Concentration is favoured over production by Negroamaro growers, leading to high alcohol content. Over the years, winemakers have managed to bring out elegance & complexity in the wine, despite its balsamic notes.
THE WINE
A sumptuous red, this Negroamaro is majestic and elegant, and continues to win over the palates of critics and public alike.
ALCOHOL 15% vol.
PRODUCTION vinification by maceration with controlled temperature at 24°-26°C. After malolactic fermentation, refinement in French barrels and American tonneau at least for 6 months.
COLOUR Intense red, with deep purple hints.
BOUQUET On the nose, it stands out for its elegant bond among notes of red fruit, black pepper, cinnamon, tobacco and distinctive aromas of liquorice.
TASTE On the palate, its balance leaves a long and persistent balsamic finish.
FOOD PAIRING Perfect with juicy lamb, beef dishes, barbecue chicken pizza, pulled pork / pastrami sandwiches or teriyaki or as a companion to fine dark chocolate. Caramelized foods seen to bring out the sweetness in this wine.
