Tiernu, Bovale Doc - Cantina di Mogoro - Sardinian red wine

CLASSIFICATION
Bovale Campidano di Terralba DOC.
 
GRAPES
Bovale 100%.
Tiernu, "Tenero" in the Sardinian language, in relation to its softness and drinkability.

THE BOVALE
The origins of the vine are not yet certain, but literary sources cite it in texts around 1300, and in particular during the period of Aragonese domination in Sardinia, from around 1400 to about 1700. It finds its best enological expression in the sunny and loose soils of the Terralba area, in the Oristano area. It is a vigorous vine with ample leaves and a compact compact cluster with a thick, rich-colored skin. Production is average, like resistance to cryptogams. Maturation takes place between the third week of September and the first of October.

TASTING
Its color is intense and dark red, bright and transparent. On the nose the vinous note is accompanied by sweet aromas of ripe red fruit, cherries, strawberries and raspberry, as well as light notes of dried fruit and Mediterranean herbs. In the mouth it is soft and pleasantly tannic, with good aromatic progression, savory and with a balanced acid vein that gives freshness.
Alcohol content: 13.5% vol.
Serving temperature: 16-18 ° C
DRINKS WELL WITH ...
A versatile wine that is easy to combine thanks to the balance and characteristics of the grapes. It is appreciated with hams, dried sausages, baked vegetable appetizers, au gratin or savory pies. Pizzas, first courses seasoned with white meat sauce and light cheese sauces; vegetables stuffed with meat, red meat seconds and not too fat.
THE VINEYARDS OF TIERNU
They are found in the area of ​​Terralba and neighboring countries; bred with sapling and espalier, they are found on sandy and sandy-clayey soils. The climate is Mediterranean with mild winters and hot summers, mitigated by the salty mistral wind. Average annual rainfall 500mm. The harvest takes place in the last ten days of September. The yield per hectare is 70 / 80q.
VINIFICATION AND REFINEMENT
The fermentation lasts about 15 days, with several délestage to allow the optimal extraction of the polyphenols and colorant molecules of the berry. Fermentation takes place at a controlled temperature, never above 28 ° C. After this phase, about 30% of the product is aged 3 months in large chestnut barrels and then 8 months in steel.
BOTTLING AND EVOLUTION
Sterile under nitrogen pressure. It is a wine of good structure and body; the aromatic and structural characteristics evolve without yielding. It is recommended to drink it within 5 years
from marketing. It is necessary to keep it in the best conditions (in the dark and at a constant temperature of 15 ° C).