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Charbono (better known in Argentina as Bonarda) is a dark grape variety distinguished by its deep color and fresh character. It produces full-bodied red wines with soft tannins and crisp acidity. Smelling of black cherries, plums, and light spices, Charbono wines are a perfect, unpretentious choice for the everyday table and for lovers of rich yet easy-drinking wines.
Read moreAlthough the variety's origin is the Savoie region of France, today it is best recognized from New World countries. When choosing, pay attention to the country of origin, as it dictates the wine style.
Bonarda grown in Argentina (especially in the Mendoza region) yields incredibly juicy, dark, and fruit-forward wines featuring blueberry and fig aromas. Often fermented without oak, they retain their primary freshness. Meanwhile, the old Charbono vines remaining in California (USA) produce somewhat more serious, structured, and oak-aged wines that develop notes of vanilla and roasted coffee.
Due to its pronounced acidity and softer tannins, Charbono is a highly versatile food partner. It pairs perfectly with grilled pork, poultry (especially turkey), various pizzas, and pasta with rich tomato sauces. It is a wine that also stands up well to slightly spicier dishes.
Yes, genetic testing has confirmed that Charbono grown in California and the massively planted Bonarda in Argentina are the same grape variety, historically originating from the Savoie region of France (where it is called Corbeau or Douce Noir). It is important not to confuse it with Bonarda Piemontese grown in Italy's Piedmont region, which is a completely different variety.
Usually, Charbono wines are made to be drunk young and fruity (within 2–5 years of the harvest). However, Charbono bottles made from old vines in California and aged in oak have excellent potential to improve in the cellar for 7–10 years.
