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Croatina [kraw-ah-TEE-nah] is a red Italian wine grape variety that is grown primarily in the Oltrepò Pavese region of Lombardy and in the Province of Piacenza within Emilia Romagna, but also in parts of Piedmont and the Veneto. In the Oltrepò Pavese, in the hills of Piacenza, in Cisterna d’Asti and San Damiano (Province of Asti), and in Roero this variety is called ‘Bonarda’. It should not, however be confused with the Bonarda piemontese, which is an unrelated vine. In the Piedmont region, it is sometimes blended with Nebbiolo in the wines of Gattinara and Ghemme

Red grape variety, whose origins date from the second half of the 800. They speak of Rovasenda (1877), the Molon (1906), and Demara Leardi (1875). It is believed that the area of Rovescala (Oltrepò Pavese) was present since the Middle Ages His remarkable resistance to powdery mildew will be spread throughout the Oltrepò and Novarese, at the expense of higher-quality varieties but the most sensitive as the Vespolina, Nebbiolo (Spanna) and mortadella.


Wine regions


Its leaf is medium or medium-small, elongated, pentagonal, five or three-lobed; cluster large, elongated conical, winged, or compact medium firmness, medium berry, smooth spherical shape, with skin the color blue, thick and leathery, abundantly covered in bloom. Is wrongly confused with Bonarda Novarese . It has a fairly high but fluctuating production, rather it prefers deep soils, free-clay loam or clay, limestone.

The best-known Croatina wines are from the oltrepò pavese area, where this grape is called Bonarda (not to be confused with a different variety, Bonarda Piemontese, also called bonarda). To add to the confusion, Croatina has achieved DOC status in this area under the name Bonarda dell'Oltrepò Pavese. These DOC wines are soft and round, yet lively and fruity with characteristics of plums and cherries; they generally have a bitter finish. Croatina is often blended with terrific results, as in emilia-romagna's gutturnio, where it's used to soften the barbera in this blend.
The DOCs which allow the use of the Croatina grape are:


Emilia Romagna
Colli di Parma 25% – 40%
Colli di Scandiano e di Canossa 0% – 15%
Colli Piacentini (Gutturnio) 30% – 45%

Oltrepò Pavese 25% – 65%
Oltrepò Pavese Bonarda 85% – 100%
San Colombano al Lambro 30% – 45%

Bramaterra 20% – 30%
Cisterna d’Asti 80% – 100%
Colline Novaresi 0% – 30%
Colline Novaresi Croatina 85% – 100%
Coste della Sesia rosso at least 50% of one of the following: Nebbiolo, Bonarda piemontese, Vespolina, Croatina or Barbera
Coste della Sesia Croatina 85% – 100%

Amarone 0% – 5% [4]




Other regions


Viticulture and winemaking

Croatina has characteristics similar to the Dolcetto grape in that it tends to produce fruity, deeply colored wines that are mildly tannic and can benefit from bottle aging. Such is the case with the wine Oltrepò Pavese Bonarda DOC which contains from 85% to 100% Croatina (under its local name of ‘Bonarda’). However Croatina is often blended with Barbera, as in Gutturnio, a wine from Emilia-Romagna containing 30.0% – 45.0% Croatino. It may also be employed as a very minor part of a blend, as is the case with some examples of Amarone.





It has many synonyms, including: Bonarda, Croata, Croatian, Croattina, Crostino, Crovalmo,Crovattina / or Crovettina, Crovattino, Uga's uncle, Bold, Grape Ruby, Nebbiolo, Neretto, Uva del Zio, Uva Vermiglia and Bonarda di Gattinara of Rovescala.





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