Cavaliere Sardo

GRAPES
Bovale sardo 100%
BOVALE
The Bovale is one of the oldest vines cultivated in Sardinia. Its presence is ubiquitous in the island being cultivated alone or in association with other vines. Recent studies show that the
Bovale is a direct descendant of the wild vine still present in some wooded areas and little cultivated. This discovery suggests that Sardinia may have been a secondary centre of
domestication and selection of viticultural biodiversity some millennia ago. The Bovale is a medium vigorous grape with a medium-sized tight cluster. The berry has a fairly thick skin
and a blue-black color. Good resistance to the main plant diseases. The fruit ripens between the third decade of September and the first of October.
TASTING NOTES
Dark and intense purple red color with violet reflections that become garnet with time. Aromas of ripe red fruits, including cherry and blackberry. Slight balsamic nuances and
Mediterranean maquis make this wine distinguishable by complexity and persistence of smell. In the mouth it immediately reveals the character of a structured wine with evident
tannins but at the same time velvety and complex. On the palate are evident balsamic and spicy notes of cocoa and tobacco.
Alcohol: 14,50% vol.
Serving Temperature: 16-18° C.

IT’S BEST ENJOYED WITH…
It is a Bovale with a complex and impetuous character. Excellent in combination with intense and spicy dishes typical of Mediterranean cuisine. Semolina pasta seasoned with pork and
sheep meat, those stuffed with stuffing with tasty cheeses and game risotto are excellent in combination with Bovale. It is exalted in the company of mature sheep cheeses and vaccines.
THE VINEYARDS OF CAVALIERE SARDO (SARDINIAN KNIGHT)
Terralbese plain vineyards. The soils are sandy-clay, with good structure and depth. The climate is sub/arid with mild winters and very hot summers, mitigated by the salty mistral
wind. Average annual rainfall 400 mm. The harvest takes place between the last decade of September and the first decade of October. The yield per hectare is 60/70 q.

VINIFICATION AND AGING
The vinification takes place with a fermentation maceration, a prolonged contact of the must with the skins for more than 15 days at the temperature of 26-28 C. Repeated
pumping and dèlestage ensure a good extraction of the aromatic components and dyes. After alcoholic fermentation follows a long period of aging and aging, first in cement tanks
and then in French oak barrels. After a period in wood of about 8 months the mass is transferred back to cement where it continues its aging before being bottled.

BOTTLING AND DEVELOPMENT
Sterile under pressure of nitrogen. Storage period from 3 to 5 yearsin environments suitable for temperature and humidity.