Douce noir (also known as Bonarda, Corbeau and Charbono) is a red Savoyard wine grape variety that has historically been grown in the Savoy region, but today is more widely planted in Argentina.

This hypothesis, as well as any relation with Dolcetto, would later be dispelled by DNA analysis in the 21st century and today ampelographers believe that the grape likely originated in the Savoie region of eastern France.

In 2000 DNA analysis revealed that the Turca grape growing in the Veneto wine region of northeast Italy since at least the early 20th century was actually Bonarda.

This came after the discovery that the Charbono wine grape of California, introduced to the Napa Valley as Barbera by Italian immigrants in the early 19th century, was also Bonarda/Douce noir/Corbeau.

In 2007 there were only 2 hectares (5 acres) of Douce noir reported in production most of it in the Savoie and Jura wine region where it is often blended with Persan.

Inglenook won many wine competitions with the variety labeled as Barbera and Parducci would often blend the grape with its other (true) Pinot noir plantings.

It wasn't until research conducted at the University of California, Davis by Harold Olmo and, later, Albert Winkler, confirm that these various plantings of Barbera and Pinot noir were, in fact, a different grape altogether, which was called Bonarda/Charbono.

Other plantings can be found in the American Viticultural Areas of Monterey, Madera, Mendocino[1] Lodi, Dos Rios, Sierra Foothills and Mount Veeder.

There, many of the Bonarda/Douce noir/Charbono vines planted are very old, producing a very dense, medium to full bodied wine with a deep, inky purple color and moderate acidity.

[2] In Argentina, varietal examples of Douce noir/Bonarda are similarly characterized by a deep purple color with notes of cassis, fennel, cherry, and dried fig.