Deep ruby-purple color; black cherry, blackberry, black plum, liquorice, tobacco, toasted oak, spice, black pepper, balsamic on the nose and palate.
Dry; smooth, creamy tannins; reserved acidity that fits well into the soft, tasty, medium-plus body. Made with 100% negroamaro grapes—the name translates as “black and bitter,” and there is a touch of bitterness with this robust wine. Maceration occured in temperature-controlled stainless steel. After malolactic fermentation/conversion, aged six months in French and American oak. 15% ABV
Located in Leporano, Puglia, in the boot of Italy, the winery was established in 1921 by the grandfather of the current owner, Cosimo Varvaglione. Today, Cosimo guides the operation with his children—Marzia, Angelo, and Francesca. Their operation includes some 370 acres. It is one of the oldest and largest family-owned wineries in Southern Italy. Wines are distributed in more than 60 countries.
The website presents its philosophy: “Varvaglione 1921 aims for excellence, taking the best of the land and transforming it into quality wines. The diversity of native grape varieties is the starting point; knowing how to make the right choice at the right moment is the merit of the experienced winemaker. Varvaglione 1921’s philosophy pivots on the combination of tradition and technology. In the Salento region of Puglia, Cosimo and Maria Teresa Varvaglione along with their three children have given new life to a winery with four generations of experience and tradition, and the support of dynamic, motivated collaborators.”
Varvaglione Negromaro del Salento Collezione Privata Old Vines, Puglia IGT 2019 is a muscular wine that exhibits the characteristics of the negroamaro grapes from which it is made. Negroamaro translates as “black and bitter”, but the Varvaglione family has tamed the bitterness. This is big wine that may be to big for the faint of palate, but will please those into big wines, especially paired with hearty fare.
Pair with rich dishes—grilled meats, barbecue beef and pork, rich pasta sauce dishes. Grilled or roasted steak, lamb, or venison. Braised beef dishes—osso buco, beef short ribs. Puglian fare (what grows together goes together)—braciole (meat balls in tomato sauce), tiella (rice, potato, and mussel casserole), orecchiette pasta with broccoli rabe. Grilled or roasted eggplant or mushrooms, lentil-based dishes. Cheese—aged, hard cheese; parmigiano-reggiano, aged pecorino, aged provolone; grogonzola, roquefort, stilton. For contrast in texture—taleggio, robiola, brie, camembert. $29-35
