Variety
RedVespolina
Rare variety · small plantings
Also known as: Ughetta
Old red variety of Alto Piemonte with a peppery, spicy character; mostly a blending partner of Nebbiolo in Gattinara and Ghemme, rarely varietal.
Portrait
Vespolina is a native red variety of Alto Piemonte, the hills of the provinces of Novara and Vercelli, where it has long been grown alongside Nebbiolo. In the Oltrepò Pavese in Lombardy it is known as Ughetta. DNA analysis shows a parent-offspring relationship with Nebbiolo. The origin of the name is unclear.
The vine buds early, ripens early to mid-season and gives moderate yields. The wines are dark, with lively acidity, firm tannin and a marked peppery note. In Gattinara and Ghemme it is used together with Nebbiolo and adds spice and freshness; a few varietal wines also exist. The variety is grown only in small quantities today but remains part of the region's historic wine culture.
Vespolina goes with charcuterie, risotto, braised meat and strong cheeses and can mature for several years.
Taste profile
Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.
Typical aromas — Vespolina
These 6 aromas typically define Vespolina. Actual taste experience varies by region and style.
Black pepper
Sour cherry
Blackberry
Violet
Clove
Liquorice
Vespolina aroma families
These aroma categories are characteristic of Vespolina. Other varieties have different focuses.
Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.
Floral aromas are especially marked in aromatic varieties like Riesling and Gewürztraminer.
Spicy aromas often emerge from oak aging (vanilla, clove) or with maturity (black pepper).
Key regions
Vespolina is grown in the following regions of our atlas. Click to see wineries.