Bonarda dell'Oltrepò Pavese DOC
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The Oltrepò's bread-and-butter red, made from Croatina, which here is called Bonarda. Usually lightly fizzy and dark purple, with blackberry, plum, violet and a pleasantly bitter, rustic tannin that the light sparkle softens. Some producers make a still, oak-aged version that tastes like a rougher Dolcetto. It's a trattoria wine for salami and risotto, drunk young and often cool.
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If you make Bonarda dell'Oltrepò Pavese, import it, or know who does, the form takes two minutes and I reply to every one.
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Bruno Verdi
Bonarda dell'Oltrepò Pavese Campo del Marrone
Still, oak-aged Croatina from a top family estate; blackberry, violet, bitter-chocolate tannin.
$20 to $25Wine-SearcherFiamberti
Bonarda dell'Oltrepò Pavese Vivace
Lightly fizzy, dry, plum and blackberry, the classic Pavia trattoria style; small US import.
$15 to $20Wine-SearcherGiorgi
Bonarda dell'Oltrepò Pavese
Large family house with broad distribution; simple, juicy, slightly sweet-edged fizzy red.
$13 to $18Wine-Searcher
| Producer | Wine | Price | Buy |
|---|---|---|---|
| Bruno Verdi | Bonarda dell'Oltrepò Pavese Campo del Marrone Still, oak-aged Croatina from a top family estate; blackberry, violet, bitter-chocolate tannin. | $20 to $25 | Wine-Searcher |
| Fiamberti | Bonarda dell'Oltrepò Pavese Vivace Lightly fizzy, dry, plum and blackberry, the classic Pavia trattoria style; small US import. | $15 to $20 | Wine-Searcher |
| Giorgi | Bonarda dell'Oltrepò Pavese Large family house with broad distribution; simple, juicy, slightly sweet-edged fizzy red. | $13 to $18 | Wine-Searcher |