Negroamaro is often dismissed in northern Italy as a southern grape that lacks finesse, but it is capable of a delicacy and freshness that wouldn’t look out of place in a Pinot Noir or Nebbiolo if it’s sensitively handled. This is a case in point, an unoaaked, cherry stone and raspberry-scented red with notes of wild herbs and a nip of tannin. It’s light-bodied, too, especially by the standards of some beefy Puglian reds. A delight.