Bovale Ciu' Roussu | Tanca Gioia

Bovale Ciu' Roussu | Tanca Gioia

Sale price€18,00
Red
Sardegna (IT)
Sardegna IGT
Bovaleddu (or Muristellu) 100%
Enjoy it within 7 years
14,5% ABV
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Production and refinement

The native Muristellu (or Bovaleddu) is cultivated in estate-owned vineyards located on the Island of San Pietro, in the municipality of Carloforte (CI), on volcanic and sandy soils. These elements impart minerality and a distinctive organoleptic complexity to the wine. The vineyard is ungrafted (grown on own roots), a choice that allows an authentic and direct expression of the varietal characteristics and the terroir, without interference. Exposure to the Maestrale winds, combined with the Mediterranean climate characterized by intense sunlight, ensures optimal ripening of the grapes, with aromas enriched by the natural surroundings of the Mediterranean scrub, including myrtle and Aleppo pine.

Fermentation takes place in stainless steel with natural yeasts, without the addition of external agents, to preserve the authentic expression of the grape variety and the terroir. Maturation and aging are also conducted exclusively in stainless steel, ensuring aromatic freshness and a restrained elegance, without invasive wood influence. The final bottle aging completes the wine’s balance, enhancing its complexity.

Organoleptic analysis

Visual exam

Bright red, intense, with garnet reflections.

Olfactory examination

Complex and enveloping, it opens with earthy and underbrush notes intertwined with blackberry jam, plum, and cherry. Delicate spicy nuances emerge, dominated by black pepper, bay leaf, and a balsamic hint reminiscent of the Mediterranean scrub. Small touches of blueberry add freshness to the bouquet.

Tasting

The sip is slim and elegant, full of character, marked by well-integrated tannins that firmly root the wine to its terroir and contribute to a long-lasting finish. The palate offers a pleasant balance between ripe red fruit notes and intense spiciness, with a harmonious and subtly balsamic finish.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Bovale Ciu' Roussu | Tanca Gioia ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Sardegna, Sud Sardegna

Hectares of vineyards: 7

Tanca Gioia Carloforte

For years, Carlo and Umberto frequented the island of San Pietro and dreamed of cultivating a vineyard with historic native grape varieties such as Bovaleddu, aromatic Nasco, and Carignano. Finally, in 2003, their dream became reality with the founding of the company and the first planting on volcanic and sandy soil, which allowed cultivation “on own roots,” enabling a full expression of the grapes’ characteristics.

The project was born on a sailing boat from a group of friends who left behind comforts to dedicate themselves to their love for the land. The name is a tribute to the Tunisian island, once under Genoese control, from which many fishermen originated before having to leave. The winery owns 7 hectares of vineyards on the island of San Pietro, Sardinia.

Tanca Gioia Carloforte

The island, of volcanic origin and constantly swept by wind—from gentle breezes to strong mistral—is rich in natural areas that host many species of migratory birds, including pink flamingos. The vineyards root themselves in sandy, dry soils, allowing the use of own-rooted vines for extreme quality. The sea breeze and sandy soil impart a pronounced minerality and sapidity to the wines.

The vineyard philosophy is clear: minimize human intervention, use traditional treatments, and irrigate only when strictly necessary. Each vintage reflects the sun, wind, and rain experienced by the plants. This philosophy also extends to the choice of replanting only native grape varieties, such as Carignano del Sulcis, Bovale Piccolo, Nasco Aromatico, Moscato di Calasetta, and Vermentino di Sardegna, each cultivated as a unique fruit.

Region and territory

From white to red wines, the ideal wine journey through Sardinia also involves less common types

Sardegna

From white to red wines, the ideal wine journey through Sardinia also involves less common types

Sardegna

From white to red wines, the ideal wine journey through Sardinia also involves less common types

Sardegna

Vine cultivation was introduced to Sardinia by the Phoenicians between the 8th and 7th centuries BC, and to this day, the names of some Sardinian villages recall the vine and its fruit. Subsequently, with the collapse of the Roman Empire, trade related to viticulture loosened, and the wine sector remained in anonymity for centuries, until the introduction of Iberian grape varieties at the end of the 15th century and the Savoy domination, when the fortunes of viticulture were revived.

Since 1949, after obtaining administrative independence, many cooperative wineries have emerged, paving the way for quality wine in Sardinia.

In Sardinia, the vineyard is an integral part of the landscape, playing an important role in a region where the particular soil composition and exposures allow for the production of high-quality wines.

The most important denominations in Sardinia are Vermentino di Gallura (DOCG), Cannonau di Sardegna (DOC), and Vernaccia di Oristano (DOC).

The only DOCG and the 17 DOCs account for 66% of the wine produced in Sardinia, while the IGTs, in which native grapes are often combined with international varieties, account for 15% of production.

Sulcis

The region of Carignano del Sulcis lies between the last mountain foothills of southwestern Sardinia and the sea. It was probably the Phoenicians, founders of the ancient Solci on the island of Sant'Antioco, who introduced the Carignano grape to Sardinia.

The vine cultivation area extends over approximately 1700 hectares, and Carignano can be considered one of the most important wines in Sardinian oenology. Carignano's resistance to salty winds from the sea has allowed its cultivation mainly on the sandy, warm, and sunny soils of Sulcis, which, thanks to low yields, give the wine vigor, richness in extract, and aromas.

From the perfect balance between climate, soil, and this elegant grape variety comes a wine with an intense ruby color tending towards garnet, with warm and enveloping aromas of plums and sour cherries, sweet spices and chocolate, licorice, and black pepper.

On the palate, it is aristocratic and balanced with soft tannins of rare elegance. Recognized in 1977 as a Controlled Designation of Origin wine, it is marketed under the name Carignano del Sulcis.
Between the mountains and the sea of Sardinia lies the secret of Carignano del Sulcis: an aristocratic wine born from the perfect balance between sandy soils, climate, and ancient Phoenician grape varieties.

Recommended pairings and dishes

Matching by concordance

A red wine with strong character, demanding pairings with equally rich dishes. The wine’s spiciness can also be skillfully matched with dishes that have a subtle spice, creating a satisfying harmony.

Matching by contrast

The Bovale Ciu' Roussu, with its tannic elegance and intense spiciness, lends itself well to pairings that play on gustatory contrast. Its freshness and minerality balance rich, fatty dishes such as fatty meats and structured cheeses.

It pairs well with

Grilled red meats, feathered game, aromatic stews and roasts, aged or semi-aged cheeses with a strong character such as Sardinian pecorino, mushroom-based dishes, rustic soups, and preparations with Mediterranean aromatic herbs all highlight its character.

Matching by concordance

A red wine with strong character, demanding pairings with equally rich dishes. The wine’s spiciness can also be skillfully matched with dishes that have a subtle spice, creating a satisfying harmony.

Matching by contrast

The Bovale Ciu' Roussu, with its tannic elegance and intense spiciness, lends itself well to pairings that play on gustatory contrast. Its freshness and minerality balance rich, fatty dishes such as fatty meats and structured cheeses.

It pairs well with

Grilled red meats, feathered game, aromatic stews and roasts, aged or semi-aged cheeses with a strong character such as Sardinian pecorino, mushroom-based dishes, rustic soups, and preparations with Mediterranean aromatic herbs all highlight its character.

Grilled Meat

Skewers, pork, steaks, up to the noble Florentine steak... grilling enhances the flavor of the meat (properly marinated) and makes it pleasantly charred. Best enjoyed in company for truly convivial barbecues, always being careful not to place the meat directly over the flame.

Aged Pecorino Cheese

The typical aged, hard cheese made from whole sheep's milk offers opportunities for intense, fragrant, and characterful pairings - worth trying to enhance successful appetizers.

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