Negrara is an indigenous red grape variety predominantly cultivated in the Veneto region of northern Italy. This grape is a traditional component of classic blends such as Valpolicella and Amarone della Valpolicella. Negrara imparts wines with a medium to deep ruby hue and offers a striking aromatic profile featuring notes of red cherry, wild berries, dried plum, and subtle hints of violet and forest floor. On the palate, Negrara-driven wines are typically medium-bodied, with moderate tannins and vibrant acidity, providing a lively yet harmonious mouthfeel. Hints of spice and earthiness further contribute to its complexity, especially in wines made using the appassimento (drying) method.
Negrara is mainly grown in Veneto, particularly in the provinces of Verona and Vicenza, and occasionally found in Trentino. The grape is most celebrated in blends, rarely bottled as a varietal, lending structure, colour, and aromatic lift to wines such as Valpolicella Classico, Ripasso, and Amarone.
Typical food pairings for Negrara-based wines include grilled red meats, game, mature cheeses, and rich pasta dishes featuring ragù. They also complement mushroom-based recipes and traditional Venetian fare, balancing the flavours with their bright acidity and gentle tannic structure.
