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 The
red grapevine 'Bovale’ arrived in Sardinia from the Iberian peninsula
during the Aragonese domination and with time formed two distinct varieties:‘ Bovale Sardo’ or ‘Bovaleddu’ and ‘Bovale di Spagna’ or ‘Bovali mannu’. ‘Bovale Sardo’ differs from its homonym, ‘Bovale di Spagna’, in that it is to be found all over the island: in the province of Sassari, and in particular in Anglona and Logudoro, it often accompanies Cannonau and Pascale di Cagliari. It is rich in synonyms, the most common being Muristellu or Muristella, with which it is also indicated by Manca dell’Arca, and it is also known as Bovaleddu and Bovali piticcu. Moris called it Vitis affinis, having found a certain similarity with the Monica. It is made into wine with other varieties to obtain praiseworthy wines to be drunk with roast meat: in particular it is used, together with Cannonau and Monica, for the preparation of the DOC wine ‘Mandrolisai’; it is also used with Bovale di Spagna for the DOC wine ‘Campidano di Terralba’ or 'Terralba'. |
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Via San Lussorio 1, 09070 San Vero
Milis (OR) - Tel/Fax + 39 0783 53329
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