TIERNU

CLASSIFICATION
Bovale Campidano di Terralba DOC

GRAPES
Bovale 100%
Tiernu, “Tenero” in Sardinian language, in relation to its roundness and drinkability.

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. It finds 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. The production is medium, like the resistance to cryptogams. The ripening takes place between the third decade of September and the first of October.

TASTING NOTES
Its color is deep red and dark, bright and transparent. On the nose the wine notes are accompanied by sweet aromas of ripe red fruit, cherries, strawberries and raspberry, as well
as hints of dried fruit and Mediterranean herbs. In the mouth it is soft and pleasantly tannic, with a good aromatic progression, sapid and with a balanced acidic vein that gives freshness.
Alcohol: 13% 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, first coursesseasoned with white meatsauce and light cheese sauces; vegetables stuffed with meat, red meat and not too fat.

THE VINEYARDS OF TIERNU
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 hotsummers, mitigated by the salty mistral wind. Average annual rainfall 500 mm. The harvest takes place between the last decade of September. The yield per
hectare is 70/80 q.

VINIFICATION AND AGING
Fermentation lasts about 15 days, with different dèlestage to allow the optimal extraction of polyphenols and grape coloring molecules. Fermentation takes place at a controlled
temperature, never above 28 ºC. At the end of this phase the product ages for about 8 months in steel.

BOTTLING AND DEVELOPMENT
Sterile under pressure of nitrogen. It is a wine of good structure and body; the aromatic characteristics and structure evolve without sagging. It is recommended to drink it within 5 years of marketing. It is necessary to store it in the best conditions (in the dark and at a constant temperature of 15 ºC).