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Cheese organic and sustainable bonarda products

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Information about Bonarda

Grape variety Bonarda
Synonyms bonarda di Chieri, bonarda di Gattinara, balsamina.
Grape colour Red grape
Aromas Neutral
Vigour Excellent
Ripening Second half of September.
Productivity Medium or more than average. The "Bonarda" is suitable for Guyot type pruning systems, with only one garment of 8-10 gems, as a rule. The rows and pruning type Guyot in use in Chierese and in Astigiano are therefore accepted. When the vine is divided into two branches each bearing a fruiting base, it is easy to notice a medium or slightly depressed vigor of vegetation, a slightly stiffened lignification of the terminal portion of the branches, a rather small cluster production Just average, stunted to reach full maturation. Large (even branched) bunches and well mature are the ones of the screws with only one fringe branch.
Areas of cultivation It is widespread in the Turin and surrounding hills.
History The first news of the vine is of 1700, when it begins to be quoted in Piedmont documents. Bonarda was then described by Count Nuvolone in 1799 as Turin grapes, and then by Acerbi in his famous work of 1825 as an Alexandrian grape. The first to differentiate however Bonarda from other grapes considered genetically equal was Di Rovasenda in 1877. However, the elements of confusion in Piedmont are still missing.
Ampelographic features Leaf: of medium size and large, orbicular, three or pentalobata; Upper page glabra, dark green color. Bunch: Normal bunches are more than medium or large (16-20 cm long), pyramidal or conical, winged (sometimes even with three wings), medium compact, but more intense than spotted or compact. However, the bunches are less than average and of various shapes, but also (especially noted in Castelnuovo Don Roseo), very large and branched ones. Rachide long and strong; Half-legged peduncle, 1/4 to 1/3 of the bunch, half-legged, of medium thickness. Acino: medium; Round or slightly elliptical; Persistent but not visible navel, confusing with the color of the skin; Regular, circular cross section; A well-pruned, rather thick, durable, somewhat barky skin; Regularly distributed black-violet color; Slightly colored juice in red; Juicy pulp, soft; Simple flavor, sugary; Medium pedicel; green; Noticeable, dark red; Short brush, colorless and transparent, with some red fiber in the interior; Separation of the pedicle from the acinus a bit difficult.
Characteristics of the wine obtained from this grape variety With bonarda you get a very intense and lively ruby ​​red wine, with purple shades, intense, vinous and fruity scent. The taste is softer, generally tannic, pleasantly soft and fresh, balanced, with medium texture and aromatic persistence with fruity nuances.
Notes Resistance to disease and adversity: the "Bonarda" is more sensitive to Freisa's fever. It has a satisfactory attitude towards the oeio, a little less than the grapes of the grapes and the rot of the grapes; But is very sensitive to the mildew, so much so that it is considered a "spy viper" for the onset of this disease. In unfavorable springs, it is more likely to be subject to spinning and also to casting.

Images Bonarda

Bonarda 1
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