Wine: Salto di Coloras | Malvasia di Bosa D.O.P.
Cellar: Cantina Angelo Angioi
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Wine Description: Indulge in a dessert wine with a golden yellow color, boasting a long bouquet reminiscent of ripe fruits and Mediterranean scrub flowers. This fine wine offers a broad, velvety taste with a distinctive aftertaste, perfect to pair with pastries, pâtés, and blue cheeses. Serve chilled.
The Vineyard:
- Located in Planargia on the western coast of Sardinia, this vineyard sits on a hill 180 meters above sea level, facing the ocean.
- The soil is derived from the disintegration of calcareous marls with a medium texture leaning towards loamy sand, mechanically worked in spring and summer.
- The vines are trellised using the Guyot pruning method, spaced 90 cm apart in rows and 180 cm between them.
- Organic compost fertilizers are applied in autumn with excess shoots removed after flowering and cluster thinning before veraison.
- Springtime anti-parasitic treatments involve copper salts and sulfur, rarely systemic.
- Average production is kept under 50 quintals per hectare.
The Winery:
- Situated within the estate for optimal grape management, facing Northwest towards the Gulf of Bosa for ideal exposure.
- Rationally designed with stainless steel vinification machines and tanks equipped with thermal control systems.
- Harvesting is done manually and staggered from the second week of September to early October as grapes ripen, often affected by noble rot (botrytis cinerea).
- After a few days in the fruit room, grapes are destemmed and kept overnight in contact with the low-temperature must to enhance aroma extraction.
- Gentle pressing results in must clarification through static decantation; fermentation occurs at controlled temperatures (18-20°C) using selected yeasts.
- Following malolactic fermentation and racking processes, the wine undergoes filtration, stabilization, and bottling.
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