/ˈuva rˈaɾa/
N/A
Red
The name Uva Rara finds its origin in the variety’s distinctive characteristic of bearing extremely sparse or loosely packed bunches. This unique trait renders the cultivar nearly impervious to botrytis, making it well-suited for air-drying processes.
Despite its vigor, Uva Rara displays resistance to peronospora, albeit with less resilience against oidium. However, it is notably susceptible to millerandage, a condition where berries within a cluster develop unevenly, leading to a mix of ripe and underripe grapes.
Uva Rara ripens exceptionally late in the season, with locals traditionally enjoying its grapes during the festive period of Christmas. This late ripening attribute has become advantageous in modern winemaking, particularly for crafting sweet wines that capitalize on the grape’s natural sugars and concentrated flavors.
Map of historic hometown
Uva Rara finds its claim to fame primarily in Ghemme, although it also enjoys recognition in Boca and Sizzano. While these wines are often blended, pure Uva Rara varietals, though rare, are not entirely unheard of. Traditionally, Uva Rara was employed in crafting everyday table wines in regions where larger, full-bodied counterparts were prevalent.
A pure Uva Rara wine boasts a luminous dark-ruby hue, distinguished by its absence of the purple tinges commonly found in Vespolina-dominant blends. Its aroma is a tapestry of complexity, with notes reminiscent of red roses, violets, ripe cherries, and raspberries intermingling with nuances of sweet spices.
On the palate, the wine unfurls with invigorating freshness, marked by vibrant acidity and lively tannins. While it lacks formidable power or imposing structure, it makes up for it with its vibrant energy and dynamic presence, offering a refreshing and memorable drinking experience.
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