Bonarda

Another grape with obscure European origins (called Douce Noire) which, in this case, you are more likely to encounter in Argentina where it performs very well. Dense and dark, with good acidity and a dark chocolate edge, Bonarda needs a long ripening period during which it can develop richness, complexity and a bit of spice too. It features in Lombardy’s best known DOC, Oltrepò Pavese, but the experts say this is made from Croatina not Bonarda! The Americans have some in the Napa which they call Charbono.