Uva di Troia is a red wine grape native to Italy. Now the third most planted red in Puglia, Uva di Troia’s enormous increase in monovarietal bottlings and blends is due to an overall renewed interest in Italy’s native grapes. Though some theories reference a Trojan warrior travelling around with Uva di Troia vines in his suitcase, it was more likely named after the small town of Troia near Foggia or Cruja in Albania where it may have originally come from. The term Nero di Troia is a new synonym since the start of the 21st century and is already in common use but its official name is still Uva di Troia.
Viticulture: Uva di Troia takes extremely long to ripen properly, sometimes rotting before full ripeness is achieved and also demonstrates uneven ripening of bunches. De-leafing to help with ripening is risky as the berries sunburn easily.
Wine style: Traditionally Uva di Troia was a blending partner, bringing freshness and finesse to blends with Primitivo, Negroamaro and Aglianico. It is also used to make rosatos due to its problem with ripening but some producers feel that its acidity levels are too low for this style.
Tasting note: Medium, rather than deep in colour. Flavour of red cherries, red currants, black pepper, tobacco and underbrush. It is medium in weight with high yet refined tannins.
See Ian D’Agata, Native Wine Grapes of Italy (University of California Press, 2014).
Italian Wine Unplugged (Positive Press, 2017), p.137-8.