Bovale IGT

CLASSIFICATION
Red Island of Nuraghi IGT Bovale
GRAPES
Bovale

BOVALE
The origins of the vine are not yet certain, but literary sources cite it on texts around 1300, and in particular during the period of Aragonese domination in Sardinia,from about 1400 to 1700. Itfinds its best wine expression in the sunny and loose soils of the area of Terralba, in Oristano. It is a vine of great vigor with large leaves and compact cluster of small size with thick and rich color peel berry. Production is average, as is resistance to cryptogams. Ripening takes place between the third week of September and the first week of October.

TASTING NOTES
Intense red color with slight purple nuances. On the nose the wine notes are accompanied by sweet aromas of ripe red fruit, especially cherries and Mediterranean herbs. In the mouth it issoft
and pleasantly tannic, with a good aromatic progression, sapid and with a balanced acidic vein that gives freshness.
Alcohol: 13,00% vol.
Serving Temperature: 16-18° C.

IT’S BEST ENJOYED WITH…
Versatile and easy to match, thanks to the balance and characteristics of the grape. It is appreciated with hams, dry sausages, vegetable appetizers prepared in the oven, gratin or in pies, pizzas, red meat main courses not too fat.

THE VINEYARDS OF BOVALE
They are located in the area of Terralba and neighboring countries; raised sapling and espalier, they are located on sandy and sandy-clay soils. The climate is Mediterranean with mild winters
and hot summers, mitigated by the salt wind of Mistral. Average annual rainfall 500mm. The harvest takes place in the last decade of September. The yield per hectare is 100 q.

VINIFICATION AND AGING
The fermentation lasts about 10 days, with a délestage to allow the optimal extraction of polyphenols and grape coloring molecules. The elimination of grape pips allows a strong
reduction of the bitter and astringent character typical of the grape. Fermentation takes place at a controlled temperature, never above 28 ºC. After alcoholic fermentation and the first decanting, the wine continues its aging in steel tanks.

BOTTLING AND DEVELOPMENT
Sterile under pressure of nitrogen. It is a wine of medium structure and body; the aromatic characteristics and structure evolve without sagging. It is recommended to drink it within 2 years
of marketing. It is necessary to store it in the best conditions(in the dark and at a temperature of 15 ºC)