Negrara is a red grape variety primarily cultivated in the Veneto region, especially in the province of Verona, where it was once used as a minor component in the blend of Amarone della Valpolicella DOCG. Historically, this grape variety was widely planted throughout the region, but its cultivation has been steadily declining since the late 20th and early 21st centuries. Negrara belongs to the broader family of Negrare varieties, which are diverse and predominantly grown in Trentino-Alto Adige and Veneto. These varieties are cultivated in the province of Verona, particularly in Valpolicella and along Lake Garda, and have also spread to Lombardy (including Colli Mantovani and the Brescian side of Lake Garda) and into Trentino, notably within the Valdadige DOC, where it contributes to both red and rosé blends.

From an ampelographic standpoint, the Negrara grape has medium-sized, pentagonal, five-lobed leaves. The clusters are large, somewhat elongated (about 20-25 cm), pyramidal, with 1-2 wings, and relatively compact. The berries are large, spherical, with a somewhat irregular shape, featuring a thick, leathery, and highly pruinose (waxy) bluish-violet skin and juicy flesh with a simple flavor and colorless juice. The wine produced from Negrara grapes is ruby red in color, and on the palate, it presents a vinous, spicy, and tannic profile.