Bondola and Bondoletta Grapes

Bondola is an indigenous red grape variety that was widespread in the past throughout Sopraceneri (Ticino) and today vinified in purity by a few professionals. Along with Bondola, Bondoletta also joins the Presidia, both grape varieties included in the historical catalog of Pro Specie Rara.

The production area of the “Bondola and Bondoletta” wines includes the entire viticultural territory of Sopraceneri (Canton Ticino) and Mesolcina (Canton Grisons). Today the two grape varieties occupy only 1.5% of the area under vine. Only producers who make wine using 100% Bondola grapes can be part of the Bondola Community. Only the addition of Bondoletta, which is not produced in purity given its limited quantity, is possible to the wine.

Bondola and Bondoletta are harvested in late September-early October by hand picking; with the current climate changes, the harvest is increasingly being brought forward. After the grapes are crushed and destemmed, the must ferments in contact with the skins for about 7 to 8 days; this fermentation phase promotes a good extraction of aromas. Depending on the style of wine, Bondola is aged in wooden barrels, or in stainless steel containers or amphorae. One year after vinification, the wine is bottled and put on the market.

The average alcoholic strength is 12.00 % Vol. Bondola grape musts also lend themselves well to rosé vinification, where with proper maceration it is possible to obtain wines with very interesting aromatic notes. The wine can be tasted young, but Bondola vinified in red also lends itself to aging for several years.