Variety
RedCroatina
Also known as: Bonarda, Uvalino nero
Dark, full-bodied red variety from northern Italy; in Alto Piemonte a blending partner of Nebbiolo, in the Oltrepò Pavese known as Bonarda.
Portrait
Croatina is a red variety of northern Italy centred on the Oltrepò Pavese in Lombardy and the province of Piacenza. There it is known as Bonarda, not to be confused with the separate variety Bonarda piemontese. In Piemont it is grown in the hills of Novara and Vercelli and occasionally blended with Nebbiolo, and varietal wines also exist.
The vine buds early, ripens mid-season to late and is productive; it thrives on limestone and clay soils. It gives fruity, deeply coloured wines of moderate tannin that can benefit from bottle age; in blends it gives Nebbiolo colour and body.
Croatina goes with salami, pasta with meat sauce, grilled meat and strong cheese.
Taste profile
Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.
Typical aromas — Croatina
These 6 aromas typically define Croatina. Actual taste experience varies by region and style.
Blackberry
Plum
Black cherry
Violet
Pepper
Almond
Croatina aroma families
These aroma categories are characteristic of Croatina. Other varieties have different focuses.
Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.
Spicy aromas often emerge from oak aging (vanilla, clove) or with maturity (black pepper).
Tertiary aromas that develop with bottle aging – typical of mature top wines.
Key regions
Croatina is grown in the following regions of our atlas. Click to see wineries.