N.B. The Bonarda dell’Oltrepo Pavese is also known as Croatina, and is believed to be a different grape to the Bonarda Piemontese, which makes a lighter, more supple wine. The Croatina makes a deep-colored, fruity wine, often with some tannin and a slightly bitter finish. It can be a difficult grape as it is a late-ripener, and can vary enormously in crop size from year to year.
Small production of 2100 cases. Old vineyards with low yields (30 hl/ha), replaced vine by vine. A couple of new vineyards planted 5000 plants/hectare. Soil is clay with a little limestone (good for producing red grapes with high sugar levels). The rows between the vines are planted to grass, rather than ploughed, for maximal water management, and a degree of competition for the vines. Minimal treatments applied to the vines, and no pesticides, insecticides or chemical weedkillers. Besides the signature Bonarda (Croatina) and Barbera, Uva Rara and Pinot Noir are grown, as well as Malvasia and Riesling Italico. Vinifications vary with grape and vintage, but hew to the traditional.
2012 Godiolo Rosso di Montepulciano - With a blend of Prugnolo gentile 98%, Cannaiolo-Colorino 2%, this is one dirty old boy! Dark fruit with some forest floor undertones. Dirty dirty on the nose and palate so you'll need to give it some open air time. The palate is pretty amazing with more dark fruit but with tannins and structure. I love this wine.
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