Angelo Negro
アンジェロ・ネグロ
A Roero estate since 1670, mastering Nebbiolo and pioneering dry Arneis.
Angelo Negro e Figli is a family-run estate based in Monteu Roero, in Piedmont's Roero hills, with roots documented back to 1670 when Giovanni Dominico Negro first cultivated vines on what is now the Perdaudin estate. Today the winery, led by Giovanni Negro together with his wife Maria Elisa and their children, farms around 65-70 hectares of vineyards planted mainly to Nebbiolo, Barbera, Dolcetto, Arneis, Favorita and Moscato, following sustainable, minimal-intervention practices formalized in 2016 through 'The Green Experience' certification. Giovanni Negro produced one of the first dry Roero Arneis wines on record in 1971, helping establish Arneis as a serious dry white variety. While rooted in Roero, the estate also farms coveted Nebbiolo parcels in neighboring Barbaresco, including the Basarin cru, whose 2019 vintage earned Gambero Rosso's top Tre Bicchieri accolade in the Vini d'Italia 2023 guide.
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Who Is This For?
Ideal for collectors of Piedmontese wines and those seeking authentic, terroir-focused expressions of Nebbiolo and Arneis from a historic family estate.
Frequently Asked Questions
- What is the significance of the Basarin vineyard for Angelo Negro?
- Basarin is a prestigious Barbaresco cru farmed by Angelo Negro that yields exceptionally complex Nebbiolo; its 2019 vintage earned Gambero Rosso's top Tre Bicchieri rating in the Vini d'Italia 2023 guide.
- Does Angelo Negro produce white wines?
- Yes. The estate is a pioneer of dry Roero Arneis, with Giovanni Negro producing one of the first dry versions of the wine on record in 1971, and it remains highly regarded for this variety today.
- How long has Angelo Negro been making wine?
- The Negro family's viticultural history in Monteu Roero is documented back to 1670, making Angelo Negro one of the historic estates of the Roero and Langhe area.
- Are Angelo Negro wines suitable for pairing with Japanese cuisine?
- Yes, their elegant Nebbiolo and crisp Arneis pair beautifully with Japanese dishes such as grilled fish, tempura, and soy-sauce based simmered meats.