Uvalino is a rare indigenous black grape variety from Piedmont, primarily associated with the southern Astesana region and, in particular, the hills of Costigliole d’Asti, though it has also historically been grown in the areas of Canelli, Montaldo Scarampi, the Alessandria area and the Tortona area. Its cultivation has been documented since at least the late nineteenth century, whilst it was already attracting the attention of local winegrowers as early as the beginning of the nineteenth century. After a long period of marginalisation, it was revived and officially recognised as a variety in 2002.
A late-ripening variety, generally maturing in the first ten days of October, it has pentagonal mature leaves, often three-lobed, with a slightly undulating surface; young shoots may display reddish hues. The bunch is medium-sized, cylindrical and moderately loose, whilst the berry is small, round or slightly flattened, with a thick, highly pigmented, blue-black skin. Its remarkable resistance to mould, particularly Botrytis, is one of its most interesting characteristics.
The wine produced from this variety alone is characterised by an intense ruby-red colour, with pronounced purple hues and good stability over time. On the nose, it reveals ripe fruit, sweet spices, balsamic notes and floral hints; on the palate, it is dry, structured, tannic and underpinned by a pleasant freshness. Its high polyphenol content favours prolonged ageing and positive development in the bottle. Traditionally used to fortify other wines, Uvalino was sometimes left to dry and used in the preparation of rustic summer drinks.