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Malvasia di Bosa

Every Mediterranean country has its own Malvasia and each has structural, ampelographical and sensory characteristics that are different from those of all the others. The variety widely grown on Sardinia occupies a position between two great families, one of which has a rather immediate although delicate and characteristic aroma, while the other features a light and pleasantly bitterish aftertaste.

All of the Malvasias originated in the vicinity of Monembasia, a fortified city situated on the southernmost tip of the Peloponnisos. The Venetians discovered the wine made from the grapes when they conquered the city in the 13th century. They were so enthused by the wine that they transplanted the vine, first on Crete and afterward in the Veneto. It was soon to be found in numerous other Mediterranean areas.

The Malvasia di Bosa is produced in various communes of the province of Nuoro in the northwestern corner of Sardinia. The production area is centered on Bosa, a small town dominated by the Castello di Serravalle, which was built in the 13th century by the Marchesi di Malaspina to defend the community from Saracen invaders.

The exceptional quality of the wine, which is intense in color, a golden yellow, and flavor, which is full and full, is due primarily to the extended aging it undergoes. The production discipline sets the period of aging at two years but it is usually prolonged for as much as another year or more.



DOC (1972)

Area Description
The Planargia hills, on the coast north of Oristano.

Colour: White
Description: From straw yellow to golden yellow.
Type: Dry still, sweet still, fortified
Taste: From semi-sweet to dry, alcoholic, with bitter finish.
Aroma: Intense and very delicate.
Alcohol: 15% - 18%
Aging: Minimum two years and up to five-plus years depending on vintage, laying.
Food: Seafood and shellfish. It may be served by itself.
Temperature: Serve at 45º - 49º Fahrenheit, 8º - 10º Celsius.



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