Negroamaro is an indegeous red variety in southern Italy, mostly grown in the Salento region in Puglia, the famous "heel of the boot" of Italian penninsula.

Negroamaro, which translates to “black and bitter” in Italian, the dark-skinned berries give the wine intense purplish ruby red color. It is known for its intense aromas of dark fruits and spices, as well as a taste profile of blackberry, black cherry, and plum. Other characteristics include anise, tobacco, and hints of vanilla, mocha, and leather.

This southern Italian grape variety is most prominently grown in Salento region in the south of Puglia, the heel of Italy's boot. It is also found in small quantities in neighboring regions in Italy, as well as the USA and Australia. Negroamaro is highly resilient to the Mediterranean climate and can be grown in a wide range of soils. The grape is often blended with other varieties, such as Malvasia Nera and Primitivo. It is also used in the production of rosé wines. In Puglia, Negroamaro grape can be used to make both single varietal wine or blend with other regional grapes. The Negroamaro wine is full bodied, with rich black fruit flavors and medicinal notes. When in blend with Primitivo, it softens the tannins and add more herbal notes to the wine. The Negroamaro rosé wine from Salento is fruity, medium bodied with a moderate acidity. Negroamaro pairs nicely with grilled meats, roasted vegetables, and hard cheeses.

Although Negroamaro is literally translated as "black and bitter" in Italian, some argue that due to its Greek origin, the "amaro" refers to the dark skin color of the grape, rather than the bitterness.