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Malvasia of Bosa DOC

Malvasia of Bosa

D.O.C.
Controlled Denomination of Origin

Young

2022

Grape pearls raised, harvested and dried directly in the vineyard.
After the harvest, 15 days of sun and sea nourish every single grape,
which is jealously protected at night and then transformed into our
Malvasia di Bosa DOC.

Bottle:

16.90 oz

Blend:

100% Malvasia of Sardinia

Alcohol content:

13,5 %

Category:

Dessert wine

+ COLOR

Straw yellow tending to golden

+ SCENT

Broad and intense, aromatic with marked notes of fruit and flowers, especially apricot and nuances of acacia honey.

+ TASTE

Sweet and fresh, warm and full in the rediscovery of fruit notes; long and pleasant taste-olfactory sensation that makes it fine and elegant, harmonious and balanced.

+ PAIRINGS

It's a "conversation" wine, excellent as an aperitif or paired with dry pastries, particularly with typical Sardinian almond desserts.

Grape harvest video

VINEYARDS	in the areas of Campeda and Lacos, in the territory of Bosa, Planargia, Sardinia
EXPOSURE / ALTITUDE	South West / 160 meters above sea level
SOIL	medium-textured, tending to limestone
BREEDING	Sardinian sapling, modified on espalier
AVERAGE DENSITY	5,000 plants per hectare
AVERAGE PRODUCTION	35 oz / plant
YIELD per HECTARE	11,000 lb
ANNUAL PRODUCTION	1.500 bottles
HARVEST PERIOD	late; first decade of October
HARVEST	manual; careful selection of grapes
MACERATION	cryomaceration for 24 hours at a temperature between 32°F and 41°F
FERMENTATION	spontaneous fermentation with native yeasts at a controlled temperature of ~68°F for 20 days
MATURATION	on the noble lees for 6 months
REFINEMENT	10 months in steel

At the end of manual harvesting, the grapes are immediately ground; once the process is finished, the must along with the pomace are left to rest overnight, and the next morning the pressing takes place.

A few days before harvest, the same procedure just described is performed with a small portion of grapes so that the mass is already in fermentation.
In doing so, indigenous yeasts are selected that preserve the typicality of Malvasia grape. The must is then fermented at a temperature of 72°F. Once the desired alcohol content, together with some residual sugar, is reached, the Malvasia destined for the production of Malvasia di Bosa DOC of the vintage is racked into steel containers where it is aged for about 10 months and following some racking is bottled.

The final product is sweet, fruity, with notes of honey and dried fruit.

Winemaking

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