Uva- bordering Eastern, Southern, and Central parts of Sri Lanka is rich in waterfalls, Rivers, and reservoirs which always keep the soil fertile for the pepper wine to reach its maximum height with natural supporting trees in Uva home gardens. 300ft to 1600ft elevation grown Uva pepper is blessed with the cold dry breeze from South- West region of the island helps to differentiate Uva pepper from others. Flowering and Pollination are supported by the North-East monsoon in October- January months after a reasonable dry period in July-September which gives pepper wine time to produce new leaves in monsoon followed by pepper spike.

Uva pepper wines get a reasonably longer period of nine months to mature pepper berries from flowering to harvest which results in delivering the World’s highest piperine content in pepper which gives the strongest pungency, highest volatile oil gives the strongest aroma to Uva pepper berries. Its natural high density of pepper berries always qualifies ASTA grade 01 pepper standards. Most of the Uva peppers are grown in a natural native environment and most of them are organic.

Highest bulk density, Strongest pungency, Strongest aroma, gray to black in color, and uniform round in shape always attract industry people to Uva pepper.

Pepper quality refers to a desirable characteristic in the taste and appearance of berries. These significant distinctive characteristics of pepper under more conductive circumstances could attain an exceptional level of concentration of flavanols which is recognized and distinguished as flavour.

The occurrence of exceptional quality or flavour character however is more dependent on prevailing special or extreme climatic conditions than the elevation itself.

Uva season is marked by dry winds, cold nights, and brighter cloudless days. These conditions subject the pepper wine to combine stresses of dehydration, high light density, and cold. These conditions have been observed to cause the formation of some important flavour compounds.