Motaro

Among the mosaic of indigenous Italian grape varieties, some remain in the shadows despite their richness and potential. Motaro is one of these confidential gems, jealously preserved in southern Italy. Still very little cultivated and rarely vinified alone, this red grape produces wines that are full-bodied, deep, and marked by their terroir and authenticity. For lovers of genuine wines, Motaro is a captivating discovery.

Origin

Motaro is believed to originate from rural regions of southern Italy, specifically Calabria and Puglia. This ancient grape was long cultivated in secret, often for family consumption or discreetly used in rustic blends. Today, it is experiencing renewed interest from passionate winemakers committed to preserving the local ampelographic heritage.

The terroirs best suited to Motaro cultivation are generally poor, well-drained soils, such as schist, red clay, or the typical limestone soils of the south. Thanks to the warm and dry climate of these regions, this late-ripening grape reaches optimal maturity, essential for fully expressing its body and structure. It is precisely these extreme conditions that shape powerful, distinctive wines with strong personality.

From a viticultural standpoint, Motaro is a demanding but rewarding grape. It produces small, spherical black berries with thick skins and a high concentration of anthocyanins — natural pigments that give wines their dark, deep color. It requires a long summer to reach phenolic maturity and prefers short pruning with naturally moderate yields. Drought-resistant, it adapts well to the climatic challenges of southern Italy.

The Great Expressions of Motaro Worldwide and Their Characteristics

Today, Motaro remains very little cultivated outside Italy, making each cuvée all the more precious. In its native lands, it reveals itself in different styles depending on the winemaker’s philosophy and the type of aging.

When vinified in stainless steel tanks, Motaro expresses a fruitier and more vibrant dimension, with intense notes of black cherry, wild blackberry, and pleasant freshness. But it is when aged in wood — barrels or large casks — or even amphorae, that it unveils its full potential: broad structure, smooth yet present tannins, secondary aromas of leather, blond tobacco, sometimes mild pepper or garrigue. On the palate, the wine is dense, with an enveloping texture, and a persistent finish that extends the tasting with notes of spices and candied black fruits.

This still marginal grape on the international stage offers a unique aromatic and gustatory signature, far from globalized standards. It seduces by its balance between power and elegant rusticity, making it fascinating for curious wine lovers seeking diversity.

Price of Motaro

Motaro is not a mass-market wine. Its rarity and limited production make it a confidential product, distributed in small quantities by often family-run estates. Yet, its price remains accessible considering its quality and authenticity.

The youngest cuvées, often vinified without extended aging, are available between €15 and €25. They provide a great introduction to the grape with a fruity and generous style.

For barrel-aged cuvées, from old vines or made as natural wines, prices range between €30 and €50, depending on cellar and vineyard work complexity. These wines offer aging potential or more singular profiles, sometimes raised in amphorae, revealing a pure, raw Motaro in all its intensity.

Finally, some prestige cuvées, labeled IGP or Riserva, can reach €60 to €80, especially when produced from micro-parcels or blends with other indigenous grapes such as Nero di Troia. These bottles become collector’s items for enthusiasts of rare varieties.

Food Pairings with Motaro

A wine with character, Motaro is made for the table. Its power, tannic structure, and depth make it an excellent partner for rich and generous dishes, especially Mediterranean cuisine.

It excels with grilled red meats, such as a rib steak, peppered entrecôte, or roasted leg of lamb. Its tannic structure softens the meat and prolongs the aromas. It also pairs very well with slow-cooked dishes, particularly in winter: Provençal stew, osso buco, pot-au-feu, or game stews.

Aged cheeses find in it a perfect partner, particularly hard Italian cheeses like pecorino, caciocavallo, or aged Parmesan. And for lovers of the dolce vita, a simple yet irresistible pairing: Motaro with a Neapolitan pizza topped with cured meats or grilled vegetables. The alchemy between the generosity of flavors and the strength of the wine is remarkable.

For optimal tasting, Motaro should be served between 16 and 18 °C. Decanting for 30 to 60 minutes before serving is ideal to release its aromas and soften its tannins.

For more information, you can consult our grape variety list!