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Malvasia of Bosa DOC · Reserve

Malvasia of Bosa

D.O.C.
Controlled Denomination of Origin

Réserve

2020

Son of precious Malvasia grapes harvested when ripe
and dried naturally under the scorching sun.
This modern, nuanced wine excels as a meditation wine,
excellent with dry pastries and, served chilled,
it surprises as a sought-after aperitif.

Bottle:

16.90 oz

Blend:

100% Malvasia of Sardinia

Alcohol content:

17,5 %

Category:

Meditation wine

+ COLOR

Deep straw yellow, with amber highlights

+ SCENT

Complex and fine, ethereal bouquet with sensations of dried fruits, particularly almond and roasted hazelnuts.

+ TASTE

Distinct salinity, soft, warm due to the high presence of alcohol and glycerin; long and pleasant taste-olfactory sensation that makes it fine and elegant, with great intensity and persistence.

+ PAIRINGS

Great "meditation" and aging wine; excellent with pastry in general and dry; dark chocolate and combinations with some type of spicy cheese.

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	24.69 oz / plant
YIELD per HECTARE	7,700 lb
ANNUAL PRODUCTION	1.000 bottles
HARVEST PERIOD	late; second 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 with "flor" yeasts at a controlled temperature of ~68°F for 20 days
MATURATION	on the noble lees for 6 months
AGEING	24 months in drained chestnut barrels, following the technique of oxidative wines
REFINEMENT	10 months in steel and 3 months in bottle

Meditation wine par excellence: pure Bosa tradition.

Ages for two years in drained chestnut barrels,
according to the winemaking technique of oxidative wines.
Under favorable circumstances, a layer of yeast called "flor" forms on the surface of the wine, which gives rise to secondary fermentation in the presence of oxygen, producing entirely original substances. It is then aged in steel containers for several months and finally bottled.

It reaches a considerable alcohol content, which combined with good acidity allows it to keep and refine for decades.
On the nose it has a complex and fine bouquet, and on the palate it is characterized by a distinct saltiness, great intensity and persistence.

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