Bonarda is the name of a variety of red berried grapes which in Italy is actually used to designate three distinct varieties: in Oltrepò Pavese and Colli Piacentini, what corresponds to croatina is called Bonarda; the Bonarda Novarese which corresponds to the Uva Rara; the Piedmontese Bonarda was instead widespread in Piedmont before the arrival of phylloxera. Bonarda is also the most planted variety in Argentina after malbec. Bonarda prefers not very fertile and clayey soils and is very often vinified as a blend with Barbera grapes. High productivity and particularly sensitive to freezing, it belongs to DOC such as Monferrato DOC, Colli Tortonesi DOC, Canavese DOC. Very widespread also in Emilia-Romagna, its diffusion in Italy is approx. 750 hectares of vineyards compared to 18,000 in Argentina.

The Bonarda of Oltrepò Pavese

In the Colli Piacentini and Oltrepò Pavese area, the variety improperly called Bonarda is actually Croatina. In the area that extends into eastern Lombardy from Pavia to Mount Chiappo, exceptional wines are born which, also thanks to constant territorial promotion work, have made pinot noir and bonarda known to the public of enthusiasts in recent years. In particular, the Bonarda dell'Oltrepò Pavese DOC appellation present since 1970 allows the use of croatina for a minimum of 85% to be integrated with Barbera, vespolina and uva rara (15% max). The result is generally an intense ruby red wine, with vinous hints of red and black fruits, very fresh on the palate and not very tannic.

Why try the amabile Bonarda?

The high sugar content of Bonarda makes the sweet version particularly appreciated, which is characterized by greater density on the palate, more robust fruity aromas and a pleasant sweetness. It is a wine particularly suitable for cold cuts, grilled meats and fresh cheeses.

How is sparkling Bonarda obtained?

Especially in the Oltrepò Pavese, the diffusion of sparkling Bonarda is the distinctive feature of a viticulture that combines local traditions and experiments. Once the basic must is obtained, the wine is obtained by normal fermentation and then a part of unfermented must is added and loaded with sugars to allow the refermentation in autoclave to take place.

What are the characteristics of Bonarda?

Among the characteristics of the wine obtained with Bonarda grapes there is certainly a lively and intense color accompanied by vinous hints that recall red fruits, a good spiciness of black pepper and marjoram, for a fresh and slightly tannic palate.