Bonarda vine cuttings were brought to Argentina by Italian immigrants from Piedmont in the late 1800s. Current thinking suggests that what is known as Bonarda in Argentina is in fact not related to the Italian grape of the same name, but instead to Dolcetto. Héctor and Pablo are passionate about...

This 100% Bonarada was harvested separately at 4 different times and then blended together; vinified via carbonic maceration. A seductively perfumed nose evokes blueberry, cherry, and raspberry, leading to a soft and round mid-palate held together by firm tannins and bright acidity.

60% Barbera/40% Bonarda (Croatina). The soil of Croci's steep, southeast-facing hillside vineyard is mainly a crumbly, sandy, limestone-rich clay full of marine fossils called terre fossili piacenzano; but higher up the hill, there is a heavier, iron-rich clay called terra rossa better suited for a...

85% Bonarda Piemontese, 15% Barbera, Grignolino, and a few unidentified varietals FROM 80+ year old vines. The grapes are left whole cluster and undergo spontaneous fermentation on the lees. Maceration is long (about 70 days) with low extraction. Aged 8 months in Concrete Egg and 1 year in bottle....