Charbono

Charbono's origin can be traced back to Savoie, eastern France, where it is locally known as Douce Noir or Corbeau, referring to the dark color of its skins resembling the plumage of a crow. However, it is interesting to note that today it is mostly planted in Argentina, where it is referred to as Bonarda.

The grape's California history began with its importation by Italian immigrants who initially misidentified it as Barbera. As a result, it was planted under this mistaken identity. Currently, most of the Charbono plantings in California can be found in the warmer part of the Napa Valley, particularly in Calistoga, with notable examples like the Frediani vineyard. Numerous old vines vineyards can be found in the area,

Late ripening, with thick skins and high phenolic content.  Charbono does particularly well in warmer climates with larger variations of temperature that helps keep well defined aromatic palette.

Characterized by its deep, dark color, Charbono wine often exhibits a medium to full body palate with moderate tannins. It is known for its rich and concentrated flavors, which typically include dark fruits such as blackberries, black cherries, and plums. Some wines may also display hints of spice, earthiness, and a touch of herbal notes. Charbono wines tend to have good acidity, which adds vibrancy and freshness to the overall profile. While it can be enjoyed young, Charbono has the potential to age gracefully, developing additional complexity over time.

The limited amount of planted acres, particularly in the Napa valley is made of very old vines (Over 70 years old), producing intense wine with limited yields.

Charbono wine pairs well with a variety of foods due to its medium-bodied nature and vibrant acidity. Here are some delicious food pairing suggestions to enhance the enjoyment of Charbono wine:

  • Grilled meats: Charbono's dark fruit flavors and firm tannins make it an excellent match for grilled meats, such as steak, lamb chops, or pork tenderloin. The wine's acidity helps cut through the richness of the meats.

  • Tomato-based dishes: Charbono's slightly earthy and herbal notes complement dishes with tomato-based sauces, like pasta with marinara sauce or pizza.

  • Barbecued dishes: The smoky and spicy flavors of barbecued foods, like barbecue ribs or smoked brisket, work well with the fruit-forward and robust character of Charbono.

  • Roasted poultry: Whether it's roasted chicken, duck, or turkey, Charbono's medium body and acidity make it a suitable partner for these dishes.