ADVERTISING: Advertorial — The bold flavors of Bonarda: A lesser-known Italian grape variety
Laura Olson
Among the vast array of Italian wine grapes, Bonarda is a variety that deserves more recognition. Though not as widely planted as grapes like Sangiovese or Nebbiolo, Bonarda has a long history in northern Italy and produces distinctive, food-friendly wines. With its lively acidity, medium body, and aromas of fresh cherry and spice, a good Bonarda makes for an excellent alternative to the typical Chiantis and Barolos on your dinner table.
The origins of Bonarda are unclear, but it likely first appeared in the hills of Piedmont in northwestern Italy. References to the grape date back to the 19th century under various synonyms like Croatina and Uva Rara. DNA analysis has revealed that the Bonarda we know today is not the same as the Bonarda grapes grown in Lombardy's Oltrepò Pavese region and elsewhere. True Piedmont Bonarda is closely related to the Dolcetto and Dogliani grapes.
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