Croatina Wine

Its name means “Croatian girl,” a nod to its believed country of origin, although this variety is a specialty in northern Italy. Despite its name, no definitive evidence exists that Croatina originated in Croatia.

Its main home is the Lombardy region, especially in Oltrepò Pavese and San Colombano al Lambro. Croatina is also grown extensively in the Piedmont region and is prominent in wines from the Colli Tortonesi and Monferrato areas.

It can also be found growing in the Province of Piacenza within the Emilia Romagna wine region, where it is used for red blends. Some Croatina vines can be found in the Veneto region, too.

In some of these wine regions, including Oltrepò Pavese, Piacenza and the Asti province, specifically Cisterna d’Asti and San Damiano d’Asti, Croatina goes by another name—Bonarda.

Croatina wine is renowned for its deep, intense ruby color, often with violet reflections, making it particularly attractive when poured into a glass.

The flavor profile of Croatina wine is predominantly fruity. The wine is filled with rich notes of black and red fruits such as cherries, plums, berries and savory dried herbs. Like many other excellent Italian reds, full-bodied Croatina wines enjoy the perfect balance of rounded tannins and bright acidity, creating a complex and delicious mouthful.

Croatina grapes have a high sugar content, often resulting in full-bodied wines with higher alcohol levels. Croatina wines also have noticeable tannins, but they are not overly aggressive, striking a balance that adds structure without overwhelming the palate.

Croatina is commonly compared to Dolcetto, another Italian red wine grape. Both create intensely fruity red wines with plenty of tannins that make them age-worthy. However, Dolcetto is typically lighter, with less tannin and lower acidity than Croatina. Croatina wines can mature well over several years, developing more complex flavors and a smoother, more velvety texture.

Delicious on its own, it’s also common to find Croatina in several red Italian blends, often mixed with Merlot, Nebbiolo and Barbera. In a blend, Croatina adds depth, body and color to the final wine. It’s also common to find this variety turned into delightful, lightly sparkling (frizzante) reds.

Croatina is often described as a warming, spicy wine despite its lack of chili or pepper notes. Instead, its warming spiciness comes from its blend of intense red and black fruit flavors and dried herbal and spice hints.

Typical Croatina flavors can include:

• Plum
• Blueberry
• Blackberry
• Cherry
• Strawberry
• Baking spices
• Dried herbs

With its excellent balance of acidity and tannins, and complementary juicy dark fruit and herbal flavors, Croatina is a must-serve with hearty dishes. Whether it’s a simple grilled steak, a rich beef stew or a lamb roast, the wine can stand up to the strong flavors of these dishes. Barbecued meat is an excellent pairing with a glass of Croatina, especially pork ribs smothered in a fruity, spicy glaze. Hearty pasta dishes, especially those with tomato-based sauces, pair well with this wine.

Last but not least, the earthy flavors of mushrooms, whether in a risotto or a roasted mushroom dish, can complement the fruity and spicy notes of Croatina wine.

Croatina is best enjoyed when served slightly below room temperature—between 60-65°F. This temperature allows its complex flavors and aromas to shine through without being dominated by the alcohol.

A large, wide-bowl red wine glass, like a Bordeaux wine glass, is perfect for serving Croatina. With its larger surface area and taller sides, it allows the wine to open up so you can fully appreciate its depth and complex aromas.

If you’ve opted for a younger bottle of Croatina, decant it and allow it to sit for an hour before serving so the tannins can soften and flavors develop.