Négrette

Its origin

There are writings from the 6th century that mention the provenance of a Cypriot black grape variety called “Mavro”, which means black in Greek, so it must have been grown in that part of the Mediterranean region. In the 12th century, it reappeared under the name of “Négrette”. It gradually established itself in Haute-Garonne and Tarn-et-Garonne. It then acclimatised to Fronton soil, where it now represents half of the grapes grown in the region.

Alias...

The various names it is known by all refer to its deep black colour: Morillon, Mourelet, Chalosse Noire... In California, some wineries grow Négrette under the name of Pinot Saint Georges or Californian Pinot Noir.

Its preferred soils

The terraces of Tarn and Garonne, which benefit from siliceous-clay soil with varying degrees of gravel content known as “boulbenes”.

Its aromas

Négrette develops an amazing aromatic intensity with notes of violet, blackcurrant, blackberry, raspberry, liquorice and pepper. This grape variety produces colourful, fruity and elegant wines. It is often blended with Syrah and Cabernet. Over the centuries, the aptly named “Négrette” black grape has become globally exclusive to the Fronton appellation.