Croatina

The main grape of Bonarda dell’Oltrepò Pavese and a partner to Barbera in Gutturnio. It makes deeply coloured, fruit-led reds, including still and frizzante wines.

Aromatic palette

Cherry

berry fruit · cherry

Read the structure.

acidityVaries by blend and style

tanninCan be noticeable

bodyUsually medium, sometimes fuller

alcoholVaries with origin

What could you confuse it with?

Bonarda is a wine/local name here; do not globally alias Bonarda Piemontese or every Bonarda to Croatina.

In the vineyard

Oltrepò Pavese and the Piacenza hills are the main study references.

Regional expressions

Italy

Lombardy

Bonarda dell’Oltrepò Pavese is Croatina-led and may be still or frizzante.

Structure

Usually medium, sometimes fuller; varies by blend and style.

At the table

Start around 14–17°C for dry red wine, adjusted to body and maturity; chill rosato more.

Explore Lombardy

Italy

Emilia-Romagna

Gutturnio combines Croatina with Barbera in the Piacenza hills.

Structure

Usually medium, sometimes fuller; varies by blend and style.

At the table

Start around 14–17°C for dry red wine, adjusted to body and maturity; chill rosato more.

Explore Emilia-Romagna

Cellar & service

Winemaking & development

Check still versus frizzante and actual sweetness. Gutturnio blends Croatina with Barbera.

Service & ageing

Start around 14–17°C for dry red wine, adjusted to body and maturity; chill rosato more.

Pairing logic

Match tannin and weight to charcuterie, roast meat or savoury dishes; account for sauce and sweetness.