This study explores the effects of leaf removal and different withering techniques on the quality of wines from Negroamaro grapes, a typical Apulian red grape cultivar, with a particular focus on traditional Apulian dry-stone structures called ‘’pajare’’. Withering was analyzed in two variants: on-vine via peduncle constriction and off-vine, inside the ‘’pajare’’. Leaf removal is a viticulture technique applied in hot Mediterranean regions in order to modulate the sun exposure of grapes. The results of the present study reveal significant differences in grape dehydration kinetics, chemical composition, volatile profile and sensory attributes. Each sample showed low pH and high total acidity. Grapes withered in dry-stone structures showed a more stable color profile and higher total phenol content than grapes withered on the vine, which had a better volatile profile with high concentrations of primary aromas. Leaf removal influenced acidity, color intensity and aromatic composition, leading to variations in wine structure and balance. Sensory analysis highlighted that wines from off-vine withering had deeper color intensities and more pronounced toasted notes, whereas on-vine withering preserved floral and fruity aromas. These findings underscore the potential of combining canopy management strategies and withering techniques to optimize the quality, sensory expression and stylistic diversity of Negroamaro wines. In addition to emphasizing Negroamaro's connection with Apulia, the ''pajare'' can be a sustainable and low-impact dehydration facility.