Cavaliere Sardo Bovale 2017

Bottle dedicated to Leonardo Alagon Sardinian patriot who lived from 1436 to 1494 who was the protagonist of the glorious Battle of Uras who saw him opposed to the Marquis d'Oristano in Niccolò Carroz, Aragonese Viceroy of Sardinia for the independence of the island of the Iberian Peninsula.

The wording on the front of the label " My soldiers, tomorrow we will hear Mass in Bonaria " was pronounced by Alagon after the grandiose victory of the regiments led by him where many Aragonese knights died, and the same viceroy save his life with his escape.

Cavaliere Sardo is a red wine with a Denomination of Controlled Origin, Sardinia Terralba Bovale originating from the vineyards of the Terralba plain grown on sandy-clayey soil , with good structure and depth. Perfect territory for the ripening of the grapes, thanks also to the sub / arid climate with mild winters and very hot summers, mitigated by the salty mistral wind. The grapes are harvested at perfect ripeness between the last ten days of September and the first ten days of October .

It has a dark purplish red color tending to garnet with aging. The nose is complex , there are aromas of ripe red fruit , including cherry and blackberryand balsamic nuances that make it fine and persistent. In the mouth it is a wine of character , balanced and full-bodied , with evident tannins but at the same time velvety and complex . When tasted, balsamic and spicy nuances of cocoa and tobacco are perceived.

Excellent with intense flavors of Mediterranean cuisine , aged cheeses and game .

Classification Sardinian bovine 100%.

Vineyards Lowland vineyards of the Terralbese. The soils are sandy-clayey, 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 ten days of September and the first ten days of October. The yield per hectare is 60 / 70q.

Winemaking The vinification takes place with a fermentation maceration of about 15 days at a temperature of 26-28 ° C. Repeated pumping over and délestage ensure a good extraction of the aromatic and coloring components. After fermentation and a brief stop in steel, the Sardinian Knight spends about 12 months in French oak barrels. It then ages for another 8 months in steel and 40 days in bottle.

Bottling Sterile under nitrogen pressure. Storage period from 3 to 5 years in environments suitable for temperature and humidity.

Alcoholic strength 14.5% vol.

We recommend serving at a temperature of 16-18 ° C.