Grape Variety: Bonarda

Colour:

Red

Bonarda is a bit confusing. There are various versions and theories about its derivation. It seems to be a red grape variety found mostly in the Emilia-Romagna region of central Italy and the Lombardy region of northern Italy. It has lost popularity in the Piedmont region of northern Italy. Bonarda is the same as the Croatina grape used in Oltrepò Pavese and Colli Piacentini DOCs. It produces deeply-coloured, full-bodied reds. Bonarda is sometimes blended with Barbera, as in the wildly funky Macchiona from La Stoppa, (Rivergaro, Emilia Romagna) This unfiltered wine is gorgeous and meaty with raunchy wild berry aromas and has the ultimate in savoury ‘sour-cherry’ finishes. 

Bonarda was brought to Argentina in the 19th century by Italian immigrants, but it seems that this version is identical to a variety called Corbeau (otherwise known as Douce Noir). It ripens to make strong wines with flavours of black cherries and plums or can also be blended to great effect with other fruity red grapes such as Tempranillo - see our Villa Vieja Tempranillo/Bonarda from La Agricola (Mendoza, Argentina); a very fruity, modern wine showing smooth damson fruit, cherries and liquorice. Bonarda is also found in Australia and notably in California where it lives under the sobriquet Charbono