The name is the first thing to handle carefully. Croatina is not Bonarda Piemontese, even though both names appear in northern Italian wine culture. It is also not the Bonarda of Argentina, which is usually connected with Douce Noir or Charbono. In Oltrepò Pavese and Colli Piacentini, however, Bonarda on a label often means a wine made largely or entirely from Croatina.

Historically, Croatina has been known in Oltrepò Pavese since at least the later nineteenth century in written ampelographic references, while local traces are often associated with older vineyard history in the Versa Valley and surrounding hills. Its regional success came from usefulness: it could bring colour, fruit, softness, and reliability in a landscape where mixed red wines and everyday drinking mattered deeply.

From Lombardy it spread into nearby Piacenza, where it plays an important role in Colli Piacentini Bonarda and in Gutturnio, usually blended with Barbera. It also appears in Piedmont, especially around Novara, Vercelli, Tortona and other northern or eastern areas, sometimes alongside Nebbiolo, Vespolina or Uva Rara.

Croatina’s identity is therefore both simple and confusing. Simple, because it is a practical northern Italian grape for purple-fruited, food-friendly wines. Confusing, because it lives under the name Bonarda in places where another true Bonarda also exists. That makes clear explanation essential.

One of Croatina’s useful traits is its relative robustness. It is often noted as less susceptible to some classic vine diseases, especially powdery mildew, than certain more delicate local varieties. This practical strength helped it gain space in vineyards where reliability mattered as much as refinement.

Ampelographic descriptions also mention variation in cluster and berry shape. This makes sense for an older regional variety that has been planted across several zones and used under different local names. It is not a perfectly standardised international grape. It belongs to older northern Italian vineyard culture, where local selections and mixed plantings left their mark.

• Leaf: associated with a vigorous, practical vine suited to hillside northern Italian vineyards.
• Bunch: generally large, conical, elongated, winged, and moderately compact.
• Berry: medium-sized, blue-purple to black, with thick, pruinose skin and good colour potential.
• Impression: robust, colourful, productive, locally adaptable, and more useful than delicate.

Croatina’s personality begins in this physical form: thick skin, colour, healthy fruit, and enough softness to make the wine inviting. It is not built like Nebbiolo, with fierce tannic architecture. It is built for fruit, comfort, colour, and the table.

The variety tends to suit the rolling hills of Oltrepò Pavese, Piacenza and parts of Piedmont, where continental climate, hillside exposure and traditional mixed viticulture all play a role. It can produce generously, but like most productive grapes, it needs balanced pruning and canopy work if the goal is more than simple volume.

Croatina’s tannins are usually not as severe as Nebbiolo, and the wines often feel softer than their colour suggests. The vine itself, however, needs enough season to ripen properly. If picked too early, fruit can feel raw or simple. If yields are too high, the wine may have colour without depth.

In warmer years, Croatina can ripen easily, though extreme heat may reduce freshness or make the fruit feel heavy. In cooler years, its disease tolerance and local adaptation can be valuable, but careful harvest timing remains important. The best growers aim for ripe fruit, bright aromatics, enough colour, and softness without jamminess.

Viticulturally, Croatina is not a fragile collector’s grape. It is a working vine. Its importance lies in its ability to support a whole local style of wine: colourful, fruity, moderately structured, and deeply connected to food.

The vivace style is important because it captures Croatina’s most joyful side. A little sparkle lifts the fruit, softens the impression of structure, and makes the wine feel immediate. These wines are often drunk young, slightly cool, and with generous regional food. They are not trying to be Barolo. They are trying to be useful, pleasurable, and local.

Still Croatina can be fuller, deeper and more serious. It may show black cherry, blackberry, plum, violet, soft spice, earth, and a gently rustic edge. In some versions, especially blends, it adds colour, fruit and softness to grapes with sharper acidity or more structure. With Barbera, the partnership can be especially successful: Barbera gives acidity and drive; Croatina gives colour, body and fruit.

In Piedmont, Croatina may appear in blends with Nebbiolo, Vespolina or Uva Rara, especially in northern areas. There it can contribute colour and fruit without taking over the wine. It is a supporting grape as much as a solo grape, and that supporting role is part of its value.

The best Croatina wines do not need heavy oak or forced seriousness. They are most convincing when they keep their fruit, colour, softness and regional ease. The grape’s natural language is generous, not monumental.

Oltrepò Pavese sits in Lombardy, south of the Po, with hills that face toward both the plains and the Apennines. The climate is continental, with warm summers and cold winters, while hill exposure helps ripening and air movement. Croatina fits this setting well because it can give colour and fruit without needing the prestige conditions required by more demanding grapes.

In Colli Piacentini, the grape becomes part of Emilia-Romagna’s western wine culture. Here it appears both as Bonarda and as a blending partner with Barbera in Gutturnio. The landscape gives wines that can feel generous, savoury and rustic in the best sense: made for cured meats, pasta, pork, and long meals.

In northern Piedmont, Croatina behaves more like a supporting variety. It can add colour and fruit to blends where Nebbiolo brings structure and perfume. This shows how terroir and tradition change the grape’s role: in Oltrepò it can be the main voice; in northern Piedmont it often sings harmony.

Croatina’s terroir expression is not usually sharp or intellectual. It is atmospheric: purple fruit, soft foam, hillside warmth, cellar coolness, and the feeling of a wine built around daily food.

Modern interest in local Italian grapes has helped Croatina gain clearer identity. Drinkers now want to know what is behind the name Bonarda. Producers who bottle Croatina with more care can show that the grape is not only rustic or simple. It can be fresh, charming, aromatic, and serious enough when old vines, better sites, and careful handling come together.

The vivace tradition remains central. In an era when many red wines became heavier and more polished, Croatina kept alive another idea: a red wine can sparkle lightly, be served cool, taste of cherries and violets, and belong completely to food. That is not a lesser style. It is a cultural style.

At the same time, still and structured versions are gaining attention, especially where producers use lower yields, old vines, or thoughtful blends. In Buttafuoco and Gutturnio contexts, Croatina can be part of fuller, more serious wines, often alongside Barbera and other local grapes.

Croatina’s future is likely to stay regional, and that is a strength. It does not need to become international. It needs to be understood correctly, separated from other Bonarda names, and appreciated for the northern Italian culture it carries.

Aromas and flavors: red cherry, black cherry, blackberry, raspberry, violet, plum, soft herbs, mild spice, almond skin, and sometimes an earthy or gently rustic note. Structure: medium body, deep colour, soft to moderate tannin, moderate freshness, and an easy, rounded finish.

The best Bonarda-style Croatina wines are not complicated in the wrong way. They are generous, joyful, slightly rustic, and immediate. A fine mousse or gentle fizz can make them feel almost Lambrusco-like in mood, though the grape and regional identity are different. Still versions can be darker and fuller, with more plum, spice and savoury warmth.

Food pairings: salumi, coppa, pancetta, risotto with sausage, pasta al ragù, polenta, grilled pork, roast chicken, mushrooms, Taleggio, Grana Padano, tomato dishes, meat-filled ravioli, and fried antipasti. Serve vivace versions slightly cool.

Croatina is a wine of appetite. It does not ask for silence or reverence. It asks for bread, cheese, meat, pasta, laughter, and another small glass before the meal is over.

• Oltrepò Pavese: the most important heartland, where Croatina is often bottled as Bonarda.
• Colli Piacentini: important for Bonarda wines and for Gutturnio blends with Barbera.
• Northern Piedmont: used in local blends, sometimes alongside Nebbiolo, Vespolina or Uva Rara.
• Other areas: smaller plantings appear in parts of Veneto, Lombardy and beyond, but the grape remains strongly northern Italian.

In Oltrepò Pavese, Bonarda dell’Oltrepò Pavese is one of the clearest expressions of Croatina as a main variety. These wines are often vivace or frizzante, with dark red fruit and a lively table style. In Colli Piacentini, Croatina has both solo and blended roles, especially in wines that value fruit, colour and regional generosity.

The key is to remember the naming: Bonarda in these areas often means Croatina, but not always elsewhere. Croatina’s geography is therefore also a lesson in label reading.

For growers, Croatina offers resilience, colour and reliability. For winemakers, it offers fruit, softness, and blending value. For drinkers, it offers one of the great relaxed red-wine pleasures of northern Italy: a glass that can be chilled, lightly sparkling, deeply coloured, and perfectly suited to regional food.

On Ampelique, Croatina also matters because it broadens the story of Italian red grapes. Italy is not only Sangiovese, Nebbiolo, Barbera, Montepulciano and Aglianico. It is also these deeply regional grapes that carry local habits, local meals and local names.

Croatina deserves careful treatment because it is easy to underestimate. A simple Bonarda vivace can look casual, but casual does not mean unimportant. It expresses a complete culture of drinking: food, fruit, freshness, conviviality, and regional continuity.

Its lesson is simple and generous: some grapes matter not because they are rare or prestigious, but because they belong so completely to the table that a region would taste different without them.