What Is Uva Rara?
Uva Rara is a red grape of northwest Italy, grown in the Oltrepò Pavese in Lombardy and in the hills of northern Piedmont. It gives soft, fruity, low-tannin wine and is used mostly as a blending partner, with Croatina and Barbera in the Oltrepò and with Nebbiolo in the Alto Piemonte.
The name means "rare grape", but it refers to the loose, sparse bunches, not to how rare the vine is. In the Novara and Vercelli hills it is also called Bonarda Novarese. This causes confusion, because the wine sold as "Bonarda" in the Oltrepò Pavese is made from Croatina, a different grape. Uva Rara ripens fairly late and gives generous yields, and growers value it for adding fruit and softness to firmer grapes.
Where Uva Rara Grows
- Oltrepò Pavese (Lombardy): the hills south of the Po river, in the province of Pavia, where it is blended with Croatina and Barbera.
- Alto Piemonte: the hills of Novara and Vercelli, around Ghemme, Boca, Sizzano and Bramaterra, where it supports Nebbiolo and Vespolina.
- Elsewhere: small plantings in the rest of Piedmont and Lombardy.
Uva Rara and Italian Denominations
- Oltrepò Pavese DOC: red blends of Barbera, Croatina and Uva Rara.
- Buttafuoco dell'Oltrepò Pavese DOC: a fuller red from the same grapes, often with Vespolina.
- Bonarda dell'Oltrepò Pavese DOC: mostly Croatina, with a little Uva Rara allowed.
- Ghemme DOCG, Boca DOC and Bramaterra DOC: Nebbiolo-based reds that can include Uva Rara.
- Coste della Sesia DOC and Provincia di Pavia IGT: wider labels for blends and the rare varietal wine.
Flavor Profile and Tasting Notes
- Fruit: red cherry, raspberry, plum and blackberry.
- Other notes: violet, rose and a light spicy note.
- Structure: medium body, deep ruby colour, low tannins, moderate acidity.
On its own Uva Rara is soft and easy-drinking, best young. In blends it rounds out the tannin of Nebbiolo and Croatina and the acidity of Barbera.
Food Pairing
- Cured meats: salame di Varzi and other Lombard salami.
- Risotto: with sausage or mushrooms.
- Pasta: agnolotti and pasta with meat sauce.
- Stews and braised meats with the fuller blends.
- Medium-aged cheeses.
How to Choose and Where to Start
Uva Rara is almost always part of a blend. Start with an Oltrepò Pavese Rosso or a Buttafuoco, then try a Boca or Bramaterra to taste it with Nebbiolo. Producers worth knowing include Lino Maga (Barbacarlo), Calvi, Bruno Verdi, Giorgi, Castello di Stefanago and Antoniotti.
Uva Rara is blended with Croatina, Barbera, Nebbiolo and Vespolina. Read our best Lombardy wines, the best Piedmont wines, or browse the grape varieties index.