In Detail
Bonarda is a red grape name used for two distinct Vitis vinifera varieties. In Argentina, Bonarda typically refers to Douce Noir (also known as Charbono), while in northern Italy, Bonarda commonly denotes Croatina (prominent in Bonarda dell’Oltrepò Pavese). Douce Noir likely originated in the Savoy region of France, while Croatina is native to Lombardy and Piedmont in Italy. In Argentina, Bonarda thrives in Mendoza's warm, high-altitude vineyards, yielding generous, fruit-forward wines. In Italy, it's cultivated in Oltrepò Pavese and parts of Piedmont, producing more rustic, floral-tinged reds. Structurally, Bonarda wines exhibit medium to high acidity, moderate to robust tannins (especially in Croatina), and a medium to full body. Aromatic profiles range from ripe black cherry, plum, and bramble fruit to violet, spice, and subtle herbal notes. Styles vary from juicy, early-drinking reds to oak-aged, more structured wines. Ideal food pairings include grilled meats, pizza, pasta with tomato-based sauces, roasted vegetables, and aged cheeses.