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Croatina is a red wine grape variety that is predominantly grown in the Lombardy, Piedmont, and Emilia-Romagna regions of Italy. It is also known by several other names, including Bonarda, Bonarda Piemontese, Douce Noire, and Charbono.

History[edit | edit source]

The origins of Croatina are believed to be in the Piedmont region of Italy, where it has been grown since at least the 13th century. The grape is often confused with the similarly named Bonarda Piemontese, but DNA profiling has confirmed that they are distinct varieties.

Viticulture[edit | edit source]

Croatina is a late-ripening variety that is typically harvested in mid to late October. It is a vigorous vine that can produce high yields if not carefully managed. The grape is resistant to many common vine diseases, including powdery mildew and botrytis cinerea.

Wine production[edit | edit source]

Croatina is often used in blends with other Italian grape varieties, such as Barbera and Nebbiolo. It contributes deep color, high acidity, and robust tannins to the wine. When vinified on its own, Croatina can produce wines with intense fruit flavors and a distinctive peppery note.

Food pairing[edit | edit source]

Due to its high acidity and tannin content, Croatina pairs well with rich, fatty foods. It is often served with traditional Italian dishes such as Osso Buco, Risotto, and Polenta.

See also[edit | edit source]


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Contributors: Prab R. Tumpati, MD