Uva Longanesi is a native grape variety originating from Boncellino (Bagnacavallo, in the province of Ravenna). This variety was thought to have been completely lost after the destruction of vineyards caused by phylloxera in the late 19th century. It wasn’t until 1920 that Aldo Longanesi discovered an unusual vine clinging to an old oak tree on his property in Bagnacavallo. This vine became the mother plant of the rediscovered variety, which was transplanted to the Longanesi family estate (nicknamed “Bursòn”), where it is still cultivated and vinified today.
Initially believed to be a biotype of Negretto, the Uva Longanesi was officially recognized in the National Register of Vine Varieties for Wine in 2000. Since then, its cultivation has rapidly expanded to the provinces of Ravenna, Forlì-Cesena, and Bologna. Today, producers of wines from Uva Longanesi are united under the Consorzio Il Bagnacavallo, established in 1999 to promote and protect this autochthonous grape of Romagna. Advances in winemaking and grape drying techniques have resulted in high-quality wines capable of competing with Italy’s most prestigious red wines.
Uva Longanesi is primarily cultivated in Ravenna province, particularly in Bagnacavallo, Lugo, Russi, Godo, Fusignano, and Cotignola. Some producers from the hills of Faenza and Santa Lucia also belong to the consortium. The grape is characterized by medium-sized, compact, elongated clusters, with berries covered in a thick layer of pruina, which makes the variety easily identifiable.
The resulting wine, Burson, is intense, with aromas of black cherry, spices, and cocoa. On the palate, it delivers great structure, body, and a robust tannic profile. Burson comes in two main styles:
- Burson Etichetta Blu: Made without grape drying but undergoes carbonic maceration, similar to Novello wine, which gives it freshness and notes of violet, plum, and pepper. This wine pairs well with traditional Romagna first courses and grilled meats.
- Burson Etichetta Nera: A prestigious wine made from dried grapes and aged for at least two years in small wooden barrels. It has a ruby-to-garnet color and offers notes of spirit-soaked plums, chocolate, and licorice, along with a notable structure and tannins softened by barrel aging. Ideal pairings include game dishes and hearty mains, such as pappardelle with wild boar ragù, guinea fowl with truffle, and roast shank with potatoes.