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Home β†’ Grape Encyclopaedia β†’ Bonarda

πŸ‡ Bonarda

Also known as: Douce Noir, Charbono
Pronunciation: boh-NAHR-dah /boˈnΙ‘rdΙ™/
Red Origin: Mendoza, Argentina

About Bonarda

Bonarda is Argentina's second most planted red grape, producing soft, fruity, everyday wines. It's actually French Douce Noir (not Italian Bonarda), and offers excellent value.

Wine Colour & Appearance

Typical colour: Medium ruby-purple

Medium depth

Colour Variations by Region

Mendoza: Medium ruby
Intensity Medium
Clarity Clear
Viscosity Medium

Wine Characteristics

Body
Medium
Tannin
Low to Medium
Acidity
Medium
Sweetness
Dry
Alcohol
12.5–13.6%

Bonarda wines typically range from 12.5% to 13.6% ABV. Argentinian Bonarda tends to be in this range, though variations exist based on vintage and producer style.

Aroma & Flavour Profile Le Nez du Vin Reference β†’

Aromas (Nose) [Le Nez aroma]

  • Plum
  • Cherry [M18 cherry]
  • Blueberry [M16 bilberry (blueberry)]
  • Herbs

Flavours (Palate)

  • Soft
  • Fruity
  • Easy-drinking
  • Fresh

The Nose

Bonarda wines offer a vibrant aromatic profile centered around ripe, juicy red and dark fruits like cherry, plum, and blueberry. These primary fruit notes are beautifully lifted by floral hints of violet and intriguing secondary aromas of spice – think five-spice or anise – and a subtle touch of chocolate. As Bonarda ages, these can develop into more tertiary notes, adding complexity and depth to the initial fruit-forward character.

The Palate

Bonarda wines offer a medium-bodied experience with a delightful balance of juicy red and dark fruit flavors like plum and raspberry, supported by bright acidity. These wines are known for their incredibly smooth, soft tannins, creating a velvety texture that makes them approachable even in their youth. The overall palate profile is fresh, fruity, and easy-drinking, often drawing comparisons to a softer, more exotic Merlot.

Viticulture

Ripening:
Late ripening. Requires a long growing season to achieve full phenolic maturity.
Budding:
Late budding. Susceptible to spring frosts.
Flowering:
Late flowering.
Veraison:
Late veraison (color change).
Also Known As:
Charbono (California), Cinsault (sometimes confused, especially in older literature), Corvina (incorrectly, historically), Douce Noir
Botrytis:
Susceptible to Botrytis bunch rot, particularly during wet harvest periods.
Canopy Height:
Moderate to high, depending on the training system.
Disease Management:
Good canopy management (air circulation) and timely fungicide applications are crucial for disease control.
Drainage:
Excellent drainage is crucial. Bonarda does not tolerate waterlogged soils.
Frost Risk:
Moderate to high, due to late budding. Spring frost can be a significant concern.
Grape Variety:
Bonarda
Harvest Time:
Late September to October (Northern Hemisphere), April to May (Southern Hemisphere)
Leaf Removal:
Beneficial to improve sunlight penetration and air circulation, especially in humid climates. Timing is important to avoid sunburn.
Mildew:
Susceptible to downy mildew and powdery mildew, especially in humid conditions. Preventative spraying is often necessary.
Optimal Climate:
Warm, dry summers and moderate winters. Benefits from diurnal temperature variation (warm days, cool nights).
Origin:
Italy (Piedmont, specifically), with significant spread to Argentina
Pests:
Common vineyard pests such as phylloxera, spider mites, and grape berry moths can affect Bonarda.
Potential Yield:
High yielding if not managed. Yield needs to be controlled to achieve quality fruit.
Preferred Soil Types:
Well-drained loam, Sandy loam, Calcareous soils, Volcanic soils
Pruning System:
Spur pruning (common in Italy), Cordon training, Guyot training, Vertical Shoot Positioning (VSP) - increasingly used to improve air circulation and sunlight exposure.
Rootstock Recommendations:
110 Richter, SO4, Kober 5BB, Fercal
Soil Ph:
6.0 - 7.0 (slightly acidic to neutral)
Special Considerations:
Bonarda can accumulate high levels of malic acid if not fully ripened, resulting in wines with high acidity. Careful monitoring of phenolic maturity is essential.
Suitable Regions:
Argentina (Mendoza, San Juan, La Rioja), Italy (Piedmont, Lombardy, Emilia-Romagna), California (limited plantings), Brazil, South Africa
Temperature Range:
Average growing season temperature: 16-22Β°C (61-72Β°F). Can tolerate hotter temperatures with sufficient water.
Typical Yield:
8-12 tonnes/hectare (depending on region, training system, and pruning)
Vigor:
Very vigorous. Requires regular pruning and canopy management to control growth.
Viticulture Overview:
Bonarda is a vigorous, late-ripening grape. It requires careful management to control its growth and achieve optimal fruit quality. It's adaptable to a range of climates but thrives in warm, dry conditions with moderate diurnal temperature variation.
Yield Control Methods:
Pruning severity, Cluster thinning, Shoot thinning

Grape Morphology

Skin Thickness
Medium
Berry Size
Medium
Bunch Tightness
Medium
Botrytis Susceptibility
Low

Winemaking Notes

Oak Affinity
Medium
Oxidation Tendency
Moderate
MLC Typical
Yes
Ageing Potential
5-10 years

Blending Partners

Malbec β€” Primary partner

To create balanced and complex red wines, leveraging the strengths of both varieties.

Common in: Argentina

Cabernet Sauvignon β€” Secondary partner

Adds structure, tannin, and complexity to the blend.

Common in: Argentina

Notable Regions

Argentina
Italy (Piedmont, Lombardy, Emilia-Romagna)
United States (California)
Brazil

Region Map

Old World vs New World

Understanding regional style differences helps identify origin in blind tasting.

🏰 Old World (Europe)

French origin (Douce Noir)

🌎 New World (Americas, Australasia)

Argentina mainly

Key Tells for Blind Tasting

Soft + fruity + Argentine

Similar Grapes & Lateral Confusion

These grapes are commonly confused with Bonarda in blind tasting. Here's how to tell them apart:

Malbec

Why confused: argentinian_red

How to distinguish: Malbec is deeper, more tannic

Blind Tasting Tips

Key identifiers: Soft, fruity, medium body - Argentina's everyday red.

Vintage History

Notable vintages for Bonarda:

2023
A very promising vintage in Mendoza. Warm, dry conditions throughout the growing season led to concentrated flavors and excellent color. Yields were moderate. Expect wines with good structure, dark fruit (plum, blackberry), and a spicy finish. Early indications suggest excellent aging potential. Similar positive conditions in San Juan.
2022
A cooler, wetter vintage than 2021 or 2023. Mendoza experienced more rainfall during the spring, which impacted flowering and led to slightly lower yields. The wines are generally more elegant and aromatic, with brighter acidity. Fruit profile leans towards red cherry and raspberry. Good for drinking younger.
2021
Excellent vintage, particularly in Mendoza. Ideal growing conditions: warm days, cool nights, and moderate rainfall. Concentrated fruit, full body, and well-integrated tannins. Expect wines with notes of black fruit, chocolate, and a long finish. Highly rated by many producers. San Juan also benefited.
2020
A challenging vintage due to a late spring frost in some areas of Mendoza. Yields were significantly reduced in affected vineyards. The resulting wines are concentrated but potentially less voluminous. Careful vineyard selection was crucial. Wines show ripe fruit but with a slightly more rustic character.
2019
A warm and dry vintage, resulting in ripe, full-bodied Bonarda. The wines are intensely colored with flavors of blackberry, plum jam, and spice. Tannins are well-structured but can be a bit firm. Good for aging, but approachable now with decanting.
2018
A classic Mendoza vintage. Balanced weather conditions throughout the growing season. The wines are elegant, with bright fruit, moderate tannins, and good acidity. Notes of red plum, violet, and a hint of earth. Very versatile with food.
2017
A slightly cooler vintage with more rainfall than 2016. The wines are softer and more approachable, with a focus on red fruit flavors. Good for early drinking.
2016
A warm, dry vintage that produced concentrated and powerful Bonarda. The wines are deeply colored with flavors of black fruit, chocolate, and spice. Tannins are firm and require aging. A standout vintage for structure and longevity.
2015
A very good vintage, though slightly less concentrated than 2016. Balanced weather conditions led to wines with good fruit, acidity, and structure. Notes of plum, cherry, and spice.
2013
A wet vintage, particularly during harvest. The wines are lighter in color and body, with softer tannins. Best consumed young.

Food Pairings

🌱 Plant-Based & Vegetarian
Pastave Empanadasve Pizza
πŸ– Classic Pairings
Casual dining

Parentage & Genetics

Parents: Corbeau Γ— Uva Rara

Clones

Bonarda (original/Douce Noir)

Historically grown in Savoy; base for many South American Bonardas. Often high acidity.

Bonarda Argentina

Long ripening cycle, generous yields (up to 30,000 kg/ha), distinct from Italian Bonarda. Often displays plum and spice notes.

Corbeau

Synonym for Douce Noir/Bonarda. Deep color, rustic character.

Charbono

Another synonym for Douce Noir/Bonarda. Known for intense color and tannins.

Bibliography

Books and articles about Bonarda:

The Oxford Companion to Wine by Jancis Robinson, Julia Harding (Oxford University Press, 2015) β†—

Comprehensive overview of Bonarda, including its history, viticulture, and winemaking. Often references Bonarda as Charbono in California.

Wine Grapes: A Complete Guide to the World's Grape Varieties by Jancis Robinson, Julia Harding, JosΓ© Vouillamoz (Penguin Books, 2012)

Detailed genetic information and history of Bonarda, including its relationship to other varieties. Discusses regional variations.

Understanding Wine Technology: The Science of Wine Explained by David Bird (DBQA Publishing, 2010)

While not solely focused on Bonarda, provides context on winemaking techniques relevant to the variety, particularly regarding color extraction.

The World Atlas of Wine by Hugh Johnson and Jancis Robinson (Mitchell Beazley, 2019)

Regional coverage of Bonarda in Argentina and Italy, with maps and tasting notes.

Wine Folly: Magnum Edition: The Master Guide by Madeline Puckette, Justin Hammack (Folly Productions, 2018) β†—

Visually-oriented guide with a section on Bonarda, focusing on flavor profiles and food pairings.

Wine Searcher by Wine Searcher Team (Wine Searcher) β†—

Price comparison, tasting notes, and information on Bonarda wines from around the world.

Vivino by Vivino Team (Vivino) β†—

User-generated tasting notes and ratings for Bonarda wines.

Italian Wine Central by Italian Wine Central Team (Italian Wine Central) β†—

Focuses on the Italian Bonarda varieties (particularly in Piedmont), with details on DOC/DOCG regulations.

GuildSomm by GuildSomm Team (GuildSomm) β†—

Resource for wine professionals, with in-depth information on Bonarda's history, viticulture, and winemaking.

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Page created: 28 January 2026 | Last updated: 30 January 2026

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Wine Colour

This section shows the typical appearance of wines made from this grape:

  • Colour swatches — Visual examples from young to aged expressions
  • Intensity — How deep or pale the colour typically appears
  • Clarity — Whether wines are typically clear, hazy, or have sediment
  • Viscosity — The "legs" or "tears" you see on the glass

Characteristics

Key structural elements that define the wine:

  • Acidity — How tart or fresh the wine tastes (low to high)
  • Body — The weight and texture in your mouth (light to full)
  • Alcohol — Typical alcohol range, sometimes with regional variations
  • Sweetness — Dry, off-dry, or sweet (where applicable)

Tannins (Red Wines)

For red wines, this section describes the tannin profile:

  • Level — Low, medium, or high tannin content
  • Texture — Velvety, silky, grippy, chalky, or sandy
  • Location — Where you feel them (front teeth, gums, cheeks, back of mouth)
  • Ageing potential — How tannins evolve over time

Aroma and Flavour Profile

Aromas (nose) and flavours (palate) are listed separately:

  • The Nose — What you smell before tasting
  • The Palate — What you taste and feel in your mouth
  • Le Nez numbers — References like [M15] correspond to Le Nez du Vin aroma kit bottles (M = Masterkit, O = Oak, F = Faults)
Tip: Le Nez Reference Click the "Le Nez du Vin Reference" link in the Aroma section header to see the full aroma reference chart.

Viticulture

Growing conditions this grape prefers:

  • Climate — Cool, moderate, or warm climate preferences
  • Soil — Preferred soil types (limestone, clay, gravel, etc.)
  • Vigour — How vigorously the vine grows
  • Challenges — Common growing difficulties (frost, rot, disease)

Notable Regions

Key wine regions where this grape excels:

  • Map thumbnails — Small preview maps for each region (where available)
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Old World vs New World

Compares how the grape is expressed in different regions:

  • Old World — Traditional European expressions (France, Italy, Spain, etc.)
  • New World — Modern expressions (Australia, USA, Chile, etc.)
  • Differences in style, ripeness, oak use, and flavour profiles

Similar Grapes

Grapes that are often confused with this variety in blind tasting:

  • Why confused — What characteristics they share
  • How to distinguish — Key differences to look for

Blind Tasting Tips

Practical guidance for identifying this grape when tasting blind:

  • Key markers to look for
  • Common pitfalls and look-alikes
  • Diagnostic characteristics that set it apart

Food Pairings

Suggested foods that complement wines from this grape:

  • Vegan/Vegetarian — Plant-based options listed first, marked (ve) for vegan
  • Classic pairings — Traditional meat and seafood matches
Full guide →