Bonarda, unlike Barbera, shows a lower acidity and richer phenolics and therfore a more rounded and soft flavour.

It can be made into different wines as well: lively with a second fermentation in stainless steel or in bottle; young to enhance its softness; cask-conditioned to make its softness more complex and elaborate.

It’s a valid alternative to Barbera as it goes well with the same dishes

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