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Negrette is a unique and highly fragrant red grape variety whose true home is the Fronton appellation in Southwest France. It produces exceptionally aromatic, dark-colored, yet easy-drinking wines characterized by a vibrant profile of violets, blackberries, licorice, and black pepper. It is a perfect choice for those seeking elegance without heavy, harsh tannins.
Read moreThis grape is characterized by relatively low acidity and very soft tannins, which is why it is mostly used in blends in the Fronton region to create a better balance for longevity.
Under AOC Fronton rules, the official blend must contain at least 50% Negrette grapes. It is most commonly blended with Syrah or Cabernet Sauvignon, which provide the wine with a firmer structure. If you happen to find a rare 100% Negrette wine, it will surprise you with a highly perfumed, gentle, and lightly spicy style.
Due to its florality and savory spices, Negrette perfectly complements local Southwestern French cuisine. This wine is simply inseparable from roasted duck breast (Magret de Canard), the traditional meat and bean stew (Cassoulet), duck confit, and soft, creamy cheeses.
Negrette is an incredibly demanding (capricious) grape. It is highly susceptible to fungal diseases (like mildew), and its thin skin rots quickly in a damp climate. Therefore, the dry, warm, and well-ventilated (by the Autan wind) climate of Fronton near Toulouse is arguably the only place in France where this variety feels and yields perfectly.
Usually, no. Due to the low natural acidity and soft tannins, Negrette wines best reveal their delicate violet and fruit aromas within the first 2–5 years. When cellared for a long time, this fragile perfumed character usually fades, and the wine loses its charm.
