Bonamico (grape)

While often used as a table grape, Bonamico can be a minor blending component in several Tuscan Denominazione di Origine Controllata (DOC) and Indicazione Geografica Tipica (IGT) wines where it often contributes floral aroma notes and acidity.

[1] Bonamico has been historically grown across Tuscany but following World War II and the post-war economic turmoil of the 1950s and 1960s, plantings of the grape sharply declined and it is now mostly found in the provinces of Pisa, Pistoia and Lucca where it is also used as a table grape.

[1] The name "Bonamico" is derived from the Italian term for "good friend" which ampelographers believe may be a reference to the grape's propensity to produce bountiful yields.

[1] According to Master of Wine Jancis Robinson, if yields are kept in check and the grape is allowed a long growing season to fully ripen before harvest, Bonamico has the potential to make medium bodied wines with good acidity levels and floral aromatics.

[1] Over the years, Bonamico has been known under a variety of synonyms including: Buenamico, Buon Amico, Buonamico, Canaiolo Romano, Ceragia, Dorace, Durace, Giacomino, Neret, Neyret, Pulera, Sangioveto, Tinto, Uva di Palaia and Uva Rosa.