||bonarda, crovattina, croata, crovettino, neretto, bonarda di Rovescala, uva del zio.
||The first decade of October.
||Much, without being exceptional. It requires long and rich pot. It is suitable for expanded farming systems, which are traditionally used in the areas considered; Systems that, on the other hand, are susceptible to refinements or replacements.
||It is predominantly spread in Lombardy, especially in Oltrepò Pavese and some neighboring areas.
||Known from ancient times, which by the name of bonarda di Rovescala has already been quoted in a document of 1192. Very often this vine is improperly called "bonarda", which is instead the name of a wine of the Oltrepò Pavese and the Colli Piacentini, produced by this vine. This confusion was born with another vine, bonarda, typically Piedmontese.
||Leaf: medium, pentagonal, longer than broad, penta-trilobate, top matte page.
Bunch: large (20-25 centimeters); Conical, winged; Compact or compact medium. Peduncle of medium length (about one-third of the length of the bunch), semi-woody, rather large, well visible. Medium-short pedicels, red-colored red; Clear knots of purplish red color more loaded than pedicels; Short and colorless brushes.
Acino: medium, spheroidal or just visibly elliptical, regular; Circular cross section; Non-persistent navel; Fairly pruinous, fairly wavy, fairly thick, fairly thick; Colorless juice; Juicy flesh, simple flavor.
||It gives color and acidity to the assembled wines. Generally the palate is dry, with good and lively tannins and a discreet balanced flavor with a good sour acne, sometimes even slightly sparkling.
||Resistance to adversity: Croatina has a remarkable resistance to the oge; To the mildew, however, a resistance not superior to the common. It is also quite resistant to rotten grapes, at least in the non-rainy vineyards. She's tempted. In some springs unexpectedly manifests a low emission of floral bunches.