Alcohol: 14,5% vol.
GRAPES: Bovale sardo 100%
IL BOVALE The Bovale is one of the oldest vines grown in Sardinia. Its presence is found everywhere on the island, being grown alone or together with other types of grapes. Recent studies have shown that the Bovale derives directly from the wild vines, still found in some woody areas, but not much cultivated today. This discovery makes experts believe that Sardinia could have been, thousands of years ago, a secondary centre of “taming” and selecting vine biodiversity. The Bovale is a vine of average vigour with a thick grape of medium size. The grape has a rather thick and blue and black skin. The vine shows resistance to the main phytopathies. Fruit maturation takes place between the third decade of September and the first decade of October.
TESTING NOTES: Dark and intense violet red colour with violet reflexes that become garnet-colour with age. Flavours of ripe red fruits, among which cherry and blackberry predominate. Light balm and Mediterranean maquis nuances make this wine distinguishable for complexity and persistence to the nose. To the mouth reveals at once its character of structured wine and its evident tannin, but at the same time velvety soft and complex. To the taste balm, cocoa and tobacco notes make themselves evident.
Serving temperature: 16-18° C
IT’S BEST ENJOYED WITH... This Bovale has a complex and impetuous character. Excellent matched with intensely flavoured and spicy dishes typical of the Mediterranean cuisine. Durum wheat pastas seasoned with pork and mutton meat, those stuffed with tasty cheese and risottos with game are excellent matched with the Bovale. It gives its best together with mature sheep and cow’s milk cheese
CAVALIERE SARDO VINEYARDS: Vineyards are found in the plain of Terralba area. Soils are sandy and clayey, of good structure and depth. The climate is sub-arid with mild winters and very hot summers, cooled by the salty winds of mistral. Average annual rainfall is 400mm. The harvest takes place in the last decade of September and the first decade of October. The yield per hectare is 60/70q.
VINIFICATION AND REFINING: Vinification takes place with fermentative maceration of roughly 15 days at a temperature of 26-20° C. Repeated pump-over into the lap and de´lestage ensure a good extraction of aromatic and colour compounds. After fermentation and a short stay in steel containers,
The Cavaliere Sardo, stays for about 12 months in French oak barrels, under controlled temperature, never above 28°C. After this stage, the wine refines for about 8 months in steel vats and then 40 days in bottles.
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