Introduction

If you're looking for a red wine that delivers intensity, warmth, flavour and character in spades, Romagnoli Bonarda Cuvée 18 Passimento from Emilia-Romagna is one to consid er. With a high alcohol content, robust fruit, and a method (passimento) that imbues richness, this wine is not for shrinking violets—but for those who appreciate bold, opulent reds, it’s a thrilling experience.

In this review I’ll cover everything: the grape, the region, the winemaking (including passimento), appearance, aromas and flavours, texture, ageing potential, food pairing, strengths and drawbacks—and ultimately whether it’s a wine worth buying in the UK.

Region & Terroir: Emilia-Romagna

Emilia-Romagna lies in northern Italy, between the Apennine Mountains and the Po Valley, stretching to the Adriatic coast. It is a region of great viticultural diversity: plains, rolling hills, varied soils (clays, limestone, silt), climate influenced by both continental and maritime elements.

The Bonarda Cuvée 18 is produced under the umbrella of this tradition. Warm summers, sufficient sun exposure, and cool nights help grapes ripen fully while preserving acidity. Soil conditions in many areas of Emilia-Romagna offer good drainage, with mixed clay and mineral content, which supports structure in the wine and helps moderate ripeness.

Grape and Blend

This wine is made from 100% Bonarda, a grape whose name in Italy refers to a number of varieties depending on locality; in Emilia, “Bonarda” is often understood locally as Croatina (or includes this grape). Bonarda here is chosen for its capacity to produce deep colour, robust flavour, and capacity to support high alcohol and rich texture when given generous treatment.

What sets Cuvée 18 apart is not just the grape but the passimento style and winemaking choices (see next section), which elevate the grape from everyday red to a fuller, resonant wine with more layered character.

Winemaking & Passimento Process

“Passimento” refers to a process of drying grapes (partially) or allowing must to have extended skin contact, often to concentrate sugars, flavours, tannins, and eventually alcohol. Here are the key steps in how this wine is made, which give it its bold profile:

• Grapes are harvested, usually later than standard harvest, to allow more ripeness and sugar accumulation.
• The grapes undergo de-stemmed crushing and soft pressing.
• A maceration period of 6–7 days on skins (at relatively high temperature, around 28-30°C) helps extract colour, tannin, flavour.
• Fermentation proceeds, possibly more slowly or carefully to manage the heat and sugar—to allow the wine to reach ~18% ABV (which is very high for table reds).
• After fermentation and skin contact, the wine may be matured for some months (though whether in stainless steel or wood depends on the producer; in this case features such as vanilla and tannin suggest some maturation influences).

These choices: later harvest, long maceration, high alcohol, plus post-fermentation ageing (possibly in oak or wood) contribute to depth, richness, and intensity.

Appearance

In the glass, Romagnoli Bonarda Cuvée 18 is deep and intense. Expect a very deep ruby red colour, nearly opaque in the core, perhaps with garnet or purplish glints at the rim depending on age. The density of colour reflects both the grape variety and the passimento process. Swirl it, and you’ll see pronounced “legs” (viscous tears) due to the high alcohol and rich extract.

Aroma & Nose

The nose is dramatic and highly expressive. Key aromatic notes include:

• Dark berry fruits: black cherry, black plum, possibly blackberries.
• Dried or cooked fruit nuances from ripeness: fig, plum sauce or jammy fruit.
• Spice: hints of cinnamon, perhaps clove or baking spice.
• Sweet undertones: vanilla, possibly chocolate or cocoa, especially if oak or wood maturation involved.
• Earthy or herbal touches: crushed gravel or subtle soil/mineral tones, perhaps a little dried herbs.
• Possibly a note of green pepper or pepper spice—some Bonarda styles can show this, depending on grape clonal traits and vineyard micro-climate.

Overall, the bouquet is rich, heady, warm and inviting; fairly bold rather than subtle.

Palate, Flavour & Texture

On the palate, this wine is all about power tempered by character:

• The entry is lush and full, with ripe dark fruit dominating—black cherry, plum, maybe prune or dried fruit in warmer vintages.
• Alcohol warmth is noticeable, but balanced by structure: firm tannins, decent acidity (though not razor-sharp) to prevent it becoming cloying.
• There is a sweet note of vanilla or light oak in the finish (if oak maturation was used), plus richness of texture—a smooth, velvety mouthfeel from extraction and concentration.
• Tannins are intense, grip-giving but should be ameliorated by sufficient ageing or decanting; they contribute to the long finish.
• Persistence is strong: flavour lingers, with fruit, spice and possibly a touch of bittersweet chocolate or herbal/mineral echo closing out.

In texture, it’s full-bodied, rich, possibly slightly chewy tannins, substantial anywhere you go. It’s not a wine for light sipping; it demands flavourful food or bold contrast.

Ageing Potential & Maturity

Given its structure, alcohol, and richness, Bonarda Cuvée 18 has good ageing potential:

• In ideal conditions (cool cellar, stable temperature, away from light) it may develop for 3-7 years, possibly more, depending on vintage. Over time, tertiary flavours like leather, tobacco, savoury earth, dried fruit may emerge, and the tannins will soften and integrate.
• However, with high alcohol and strong fruit, much of the appeal is present early—so one can enjoy now, provided one allows some breathing (decanting, glass time).

For UK consumers, storing it at around 14-16°C is decent; serving at slightly below room temperature helps manage the alcohol heat.

Food Pairing & Serving Suggestions

With a wine as bold and intense as this, pairing and serving matter a lot. Here are recommendations:

Food Pairings:

• Red meats: Grilled steak, slow-roasted lamb, beef stews or brisket will stand up well to the richness and tannins.
• Game: Venison, duck, or other game birds with rich sauces.
• Pasta: Hearty tomato-based sauces, meat ragù, perhaps rich mushroom sauces.
• Aged and hard cheeses: Strong cheeses like Parmigiano-Reggiano, Pecorino, aged Gouda. The intensity of cheese matches the wine’s weight.
• Barbecue / charred flavours: Smoked meats, chargrilled ribs, or anything with charred edges or smoky spice helps match the wine’s intensity.

Serving Notes:

• Serve at 18-20°C. If the bottle is stored cool, allow it to warm somewhat before serving so the aromatics and texture fully develop.
• Use a large red wine glass to let the aroma open; the wine will benefit from aeration. Decanting for 30–60 minutes is highly recommended to soften tannins and allow secondary aromas to emerge.
• Keeping the wine in moderate humidity and stable temperature after opening helps; the high alcohol will make it more sensitive to oxidation and heat.

Strengths & Weaknesses

Strengths:

1. Impressive intensity – This wine delivers bold fruit, warmth, flavour, and richness unmatched by lighter reds.
2. Distinct identity – Passimento style and Bonarda grape together make for a wine that stands out among standard reds.
3. Food compatibility – Works very well with hearty, bold dishes thanks to its structure.
4. Longevity – Potential to age and develop more complexity over time.
5. Value for style – If you’re after something dramatic, this wine gives a lot for the price.

Weaknesses:

1. High alcohol – At ~18%, alcohol warmth can become overwhelming, especially in warm environments or with improper serving temperature.
2. Heavy sweetness perception – Though not necessarily sweet, the ripeness and vanilla or oak influences may give an impression of sweetness which some people dislike.
3. Not subtle – For those preferring elegant, delicate, lighter reds, this wine will be too much—too bold, too intense.
4. Aging required for best balance – Younger bottles may show rough edges; time and aeration help but require patience.

Overall Verdict

Romagnoli Bonarda Cuvée 18 Passimento is a wine that unabashedly goes for boldness. It is rich, lush, intense and delivers powerful flavour. If you enjoy full-bodied red wines, want warmth, fruit, spice and a wine that demands attention at the table, this is excellent. On the other hand, if you prefer elegance, balance over force, or lighter wine styles, this bottle might feel overwhelming.

For UK wine lovers who want something out of the ordinary, something to pair with hearty meals or to savour in the glass, this is a wine to buy and enjoy with gusto.

Rating: 4.4 out of 5 — a wine that shines for power, flavour, character, and uniqueness.