Croatina has characteristics similar to the Dolcetto grape in that it tends to produce fruity, deeply colored wines that are mildly tannic and can benefit from bottle aging.[2] Such is the case with the wine Oltrepò Pavese BonardaDOC which contains from 85% to 100% Croatina (under its local name of ‘Bonarda’). However Croatina is often blended with Barbera, as in Gutturnio, a wine from Emilia-Romagna containing 30.0% – 45.0% Croatina. It may also be employed as a very minor part of a blend, as is the case with some examples of Amarone.
Wine regions
The DOCs which allow the use of the Croatina grape are: