Croatina: general information

general information managed by Istituto per la Protezione Sostenibile delle Piante - CNR
How to cite this source Raimondi S., Ruffa P., Schneider A., 2014. Croatina. In: Italian Vitis Database, www.vitisdb.it, ISSN 2282-006X
acknowledgments Ager Foundation, Regione Piemonte
botanical information
name
Croatina
type of origin
spontanea
specie
Vitis vinifera
variety group
not available
genera
Vitis
subspecie
sativa
variety for
wine
code
IVD-var_69
registration
Registered in the National Catalogue
yes
code
71
Official name
Croatina N.
synonyms
wrong denominations (4)
wrong denominations indicated by the Istitution that appear with the eventual support of the literature
released clones (8)
images
  • shoot
    shoot
  • leaf
    leaf
  • bunch
    bunch
  • berry
    berry
Historical references

To draw an even concise story of the variety Croatina is not an easy task, due to the fait the first mention of this variety’s name goes back just to 1831, when count Gallesio saw the “Croattino” grown “in Caneto [Canneto pavese] been appreciated as much as, or even better than, Uvetta [Vespolina] and Moradella” (Gallesio, 1995).

It could be assumed, however, its cultivation dates back to previous times in northern Piedmont, where it was traditionally called Nebbiolo (from Gattinara). From this area, similarly to other grape varieties like Vespolina, Croatina would have spread to Oltrepò pavese e from here to Tortonese, if it is true, as Demaria and Leardi stated (1875), that in late 1800 it was just been introduced in the lowland around Tortona.

Similarly as previously explained, the occurrence of Croatina in Monferrato dates back to the second half of 1800, but Croatina’s demonstrated parenthood of grapes already mentioned in early XIX century, moves its presence in the area to an earlier time.

Historical, cultural and oenological characteristics of Croatina were recently published (Raimondi et al., 2006).

distribution & variation

Croatina is currently mainly  cultivated in Oltrepò pavese and Piacenza province, where it is the major ingredient of wines respectively appellate  Bonarda and  Gutturnio. In both wines Croatina is blended with Barbera, of more stable fertility and capable to balance out some bitter of Croatina due to the high tannin content. In Piedmont Croatina has less importance. It is mainly grown in Novara and Tortona areas, and in the surroundings of Cisterna d’Asti. The total Italian area is nearly 5,000 ha (ISTAT, 2010), but this figure is likely underestimated because Croatina is often cultivated under the name of Bonarda. 

technological use

Croatina grapes are used for producing still wines, typically deeply coloured (often very dark), soft but well structured, with an evident tannin tinge. Also for covering this negative feature, when not blended with other varieties Croatina grapes often give fizzy  wines with some residual sugar, especially in Lombardy and Piacenza. 

bibliographies (4)
authors year title journal citation
Demaria P.P., Leardi C. 1875 Ampelografia della provincia di Alessandria Ed. Negro, Torino.
Gallesio G. 1995 I giornali dei viaggi A cura di E. Baldini. Accademia dei Georgofili, Firenze.
ISTAT 2010 Censimento generale dell'Agricoltura -
Raimondi S., Schneider A., Gerbi V. 2006 Croatina, un vitigno che sa sorprendere Civiltà del bere Editoriale Lariana, vol. 6: 90-93.
updated at 2016-11-16 14:09:32 (5 years ago)