Bonarda

The Bonarda grape is a variety introduced by Italian immigrants at the end of the 19th century, and it arrived accompanied by different types of grapes (barbera, dolcetto, nebioso, grignolino…).

The adaptation of this variety to both warm and high-altitude cold regions offers the possibility of producing very fresh wines, with excellent ripening and low alcohol content.

The Bonarda grape variety is currently found mostly in the New World, particularly in California and Argentina.

Its clusters are medium-sized, well-filled, and compact. The berries are black-blue, with soft pulp, although its wines are not characterized by having very intense coloration.

At the end of the last century in Argentina, the area of Bonarda grape cultivation in hectares was greater than that of the renowned Malbec grape. Over time, the latter has gained popularity, becoming the most representative grape of this region in the Southern Cone. Currently, there are 18,700 hectares of Bonarda, compared to 42,000 hectares of Malbec.

Wines made from the Bonarda grape, depending on the age of the wine, display shades ranging from deep red to purple and even garnet red. These wines offer aromas of ripe fruits with notes of compote. Aromas of black cherry, blueberries, and plum appear, as well as floral nuances with hints of violets and peonies. On the palate, Bonarda wines are pleasant, sweet, and of good intensity, with soft tannins that make them velvety and elegant.