Once you go Nero, you never go back…

Oddly enough, it turns out that what the name of this grape actually stands for sometimes remains unclear. It often boils down to black and bitter, referring to the color of the wine and the taste. In any case, we can imagine that it has a long history. However, nowadays you shouldn't take the "black" and "bitter" too strictly. When you look at our Paradiso Posta Piana Negroamaro, you see that the color is indeed intense and a deep deep purplish-red (but to call it black...), and where notes of a fresh, balsamic-soaked cherry stand out particularly on the nose. Spicy notes of vanilla and cinnamon are also immediately noticeable. On the palate, it has a full structure, and the initial taste is soft, velvety, with an intense and structured finish.

Hey, and maybe a sort of cherry pit bitter after all. Just think for a moment about something like this “heat packcherry pit cushion and you've got it right away!

Great with aged cheeses. Also delicious with roast beef and seasoned oven-baked roulades. The wine can handle quite a few spicy dishes. Like a Pizza Diavola with a few nice, spicy pieces of salami on top!

This dark-colored grape is not a difficult one to cultivate, although it prefers a soil of clay and limestone. In addition to the soil, a hot climate is also important for the final ripening of the grape. The Negroamaro grape can withstand the high temperatures in the climate of Puglia. What is special about this is that the Negroamaro grape does not lose its acidity.

Vinification of the Negroamaro

After the harvest, the grapes for the Paradiso Posta Piana Negroamaro are destemmed and fermented. Fermentation and maceration take place in stainless steel tanks at a controlled temperature of 25 to 28 degrees for 10 days. A portion of the grapes undergoes maceration at a lower temperature to preserve the fruitiness. Subsequently, part of the wine ages for a year in barriques and the rest in stainless steel tanks. Before being released to market, it then ages for another two months in the bottle.

Cantine Paradiso

In the 1950s there was still a lot of poverty among farmers in southern Italy. At that time, grandfather Angelo Paradiso, one of the many farmers in Puglia, decided to seek his fortune in viticulture. He built the Cantine Paradiso winery in 1954. Nowadays, Cantine Paradiso is a winery that is particularly known for its juicy, thickly fruity red wines made from Primitivo, Negroamaro and Nero di Troia, among others. You can find all their wines in our store.