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Bonarda, Mendoza
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.
Mendoza is by far the largest wine region in Argentina, located in the west on a high-altitude plateau on the edge of the Andes. The vineyards are mainly concentrated in the northern part of the region and cover 70% of Argentina's wine production. The Malbec grape, imported by the French agronomist Miguel Aimé Pouget, has found full citizenship in this part of the New World, so much so that the red wines obtained from this grape variety, very concentrated and intense, have become famous all over the world: Luján de Cuyo, the Maipu Valley and the Uco Valley are home to some of the biggest names in Argentine wine. The wine history of the region dates back to the colonial era, with the first vines planted by the priests of the Jesuit order in the mid-16th century. The production formerly intended for internal use, experienced a flourishing expansion in 1885 with the construction of a railway line that connected Mendoza to the capital Buenos Aires, favoring the transport and marketing of wine outside the region. The vineyards located at important altitudes, generally between 800 and 1,200 meters above sea level, can benefit from a more moderate climate than the very hot and dry one that can be found at low altitudes. Furthermore, the considerable excursion between day and night, due to the intervention of cold westerly winds, causes a slowdown in ripening which brings richer and more mature flavors to the grapes. The always hot and dry harvesting periods allow winegrowers to choose the most appropriate time for harvesting based solely on the stage of maturation reached and to decide with greater freedom the production styles they intend to adopt for their wines. The dry and not very fertile soil is perfect for the cultivation of the vine, forced to develop very deep roots to reach the water and nourishment they need, producing small and concentrated berries that will give life to structured, mineral and tannin wines I decided. In addition to Malbec, in Mendoza there is also space for the cultivation of Cabernet Sauvignon, Syrah, Chardonnay, Torrontés and Sauvignon Blanc grapes, but the region's journey as a producer of quality sparkling wines has also just begun. The natural beauty of the area makes it a popular wine tourism destination.
