/ʊvalˈino/
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- Cunaiola
- Freisone
- Lambrusca
- Lamburschino
Red
Uvalino is a member of the grape family known as uvari, or “rare grapes,” hailing from the Astigiano region. Its original name, Uvarino, evolved into Uvalino in the local dialect, a pronunciation that has become standard despite its departure from formal accuracy.
The decline in Uvalino’s popularity can be attributed primarily to its distinctive trait of ripening very late in the season. This characteristic, while contributing to the grape’s unique profile, also presents logistical challenges for winemakers, as it requires additional time and resources to manage and harvest the fruit at optimal ripeness.
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To unlock its full potential, Uvalino grapes necessitate a process of air-drying, ideally for a minimum of thirty days, though longer periods often yield superior outcomes. Without this meticulous drying process, the resulting wine may lack depth, exhibiting a lighter color and overly aggressive tannins.
In its ideal form, Uvalino wine emerges with a deeply saturated hue, exuding enticing aromas of sweet spices and luscious blackberries. Upon the palate, it offers a remarkable interplay of elements: a strikingly high acidity, firm yet supple tannins, and an abundance of vibrant, small dark-berry fruit. This intricate balance ensures a captivating tasting experience, where the wine’s intensity is tempered by the presence of bright fruit flavors, culminating in a harmonious and gratifying finish.
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