Bovale Sardo, also known as Bovaleddu or Muristellu, is an ancient black grape variety with deep roots in the island’s wine-growing tradition. Its history can be traced back to the Iberian presence in Sardinia, but over time the grape variety has developed its own distinct characteristics, setting itself apart genetically from the Bovale Grande or Bovale di Spagna. The leaf is medium-sized, generally pentagonal and five-lobed, with a green upper surface that is undulating and slightly blistered, whilst the underside is downy. The bunch is medium-sized, cylindrical or cylindrical-conical, often compact or semi-compact, with a short stalk; the berry, sub-oval and of medium size, has a black, thick, firm and very pruinose skin, characteristics that favour a significant polyphenolic content.
Widespread across numerous wine-growing areas of Sardinia, it finds particularly distinctive expressions in Mandrolisai, Marmilla and the Terralba area, between the provinces of Nuoro and Oristano. The wine is distinguished by its intense ruby-red colour, sometimes enhanced by violet hues, and by a vinous and complex bouquet, with hints of ripe red fruit, small wild berries, Mediterranean scrub and spicy nuances. On the palate, it is dry, savoury, full-bodied and well-structured, supported by pronounced yet elegant tannins. Its richness in extract and polyphenols gives it a marked potential for ageing, particularly in wines produced from Sardinian alberello-trained vines, late harvests and those that have undergone ageing. Traditionally, it forms part of the Mandrolisai blend alongside Cannonau and Monica, but it also yields interesting results when vinified as a single variety.
