Malvasia - Salto di Coloras - Sardinian food

The work of man keeps the delicate flavors in this wine produced by nature

To be served fresh

Malvasia - Salto di Coloras - Sardinian wine

Features: 

The soil of the vineyard is typical of the area, resulting from weathering of calcareous marl. The vines are grown espalier with guyot pruning, 90 cm away from the row and with 180 cm between rows. The winery is located in the company to allow immediate vinification of the grapes, and it is designed in a rational manner, with machines and wine tanks in stainless steel tanks  termo-controlled.

The harvest is done manually and in a climb from the second week of September to the first of October, as the grapes ripen, often infavate by botrytis cinerea. After a few days in the fruit, the grapes are de-stemmed and are kept for one night in the must at low temperature, to favor the extraction of aromas. The squeezing is soft, must be cleaned by settling, fermentation takes place at a controlled temperature (18 ° -20 ° C) with cultured yeasts. After malolactic fermentation the wine is decanted several times and finally filtered, stabilized and bottled.

The average production of the vineyard Coloras is less than 50 quintals per hectare, which for now Angelo has decided to devote entirely to the bottling of the "Salto di Coloras" Dolce naturale Dop 2011, which is the first year of production. It has already gave him the satisfaction of a high quality and extremely fine product, with its characteristic golden yellow color, long bouquet reminiscent of ripe fruit and flowers of the maquis , flavor and velvety. Guests can also book tours of vineyards and wine tastings.

Salto di Coloras is a Malvasia di Bosa Pdo produced by the oenologist Angelo Angioi - the one who brought back on the wine scene the true tradition of Malvasia di Bosa, produced in the authentic way

Online sales of Sardinian typical products

Choose your favorite Sardinian wines and discover the best combinations

You can try this Malvasia with the Peano's chocolates or with fried seadas and sardinian honey