Uva Longanesi

Uva Longanesi is an Italian grape variety native to Boncellino, a small hamlet of Bagnacavallo in the province of Ravenna, Emilia-Romagna. The variety was discovered on the farm of the Longanesi family, historically known as Bùrson, who noticed the mother plant growing wild and climbing around an oak tree. At first, this rare grape was believed to be a local biotype of Negretto, another red variety from the region, but further research confirmed its unique identity. In the year 2000, Uva Longanesi was officially registered in the National Register of Grapevine Varieties, giving it formal recognition and opening the way for wider cultivation.

Today, vineyards of Uva Longanesi can be found not only in Ravenna but also in the neighbouring provinces of Forlì-Cesena and Bologna, where the grape has gained increasing attention from winemakers eager to preserve and showcase local traditions. The Longanesi family continues to produce wine from this historic grape, keeping alive a legacy deeply rooted in the terroir of Emilia-Romagna.

From a viticultural point of view, Uva Longanesi is characterized by medium-to-large, spherical black berries with a blue-black skin. The grape clusters are elongated, cylindrical-conical, often winged, and either medium-compact or loose. The vine displays pentagonal, five-lobed leaves, typical of many native Italian red grapes.

The wines made from Uva Longanesi, often labelled as Bùrson in honour of the Longanesi family, are strikingly distinctive. In the glass, they show a deep ruby red colour with vibrant violet reflections. On the nose, the bouquet is intensely fruity, marked by aromas of wild red berries and subtle floral hints. On the palate, Uva Longanesi wines are bold and structured: slightly bitter, fresh, tannic, and full-bodied, with an unmistakable character that reflects the rustic authenticity of Romagna.

Thanks to its rich tannic structure and good acidity, Uva Longanesi is a versatile grape that produces wines suitable both for everyday drinking and for ageing in oak, where it develops deeper complexity and elegance. Pairings typically include hearty local dishes such as ragù alla romagnola, grilled meats, game, and mature cheeses, making it a perfect ambassador of Emilia-Romagna’s winemaking and culinary heritage.