THE HISTORY
In 2010 Angelo Angioi created a small winery, realizing a project that he had in mind for several years, with the aim of creating his own Malvasia, a product of excellence from the Bosa area.
The company is located on a rocky and shallow limestone plateau 180 m above sea level, in an area called Salto di Coloras. In Sardinia the “salti” (from the Latin saltus) are large plots of land mostly wooded, with outcropping rock, used for wild grazing and not very susceptible to cultivation.
The land was purchased by Giovanni Luigi Angioi, great-grandfather of the current owner in 1907 and was largely reclaimed and used for sowing cereals for almost a century. Given the particular vocation of the area, Angelo Angioi, after twenty years of experience as a professional winemaker and collaborations with important wineries, converted Salto di Coloras into a Malvasia di Bosa vineyard and in 2010 began producing his own wines.
THE CELLAR
The Cellar, located in the vineyard facing the Gulf of Bosa and exposed to the mistral wind, welcomes guests on the upper floor, in the tasting room with a large panoramic terrace. The wine processing and storage area is located on the lower floor. Tanks and equipment are made of stainless steel. The presses are pneumatic to safeguard the integrity of the grapes and the wine vessels are all temperature-controlled to avoid losing aromas during fermentation. The white musts are cleaned by static decantation before fermentation begins, this occurs by means of selected yeasts that remain in the wine for four months after the end of fermentation. The wines are kept at a controlled temperature until bottling. The ready-to-drink wines are kept in steel containers while the reserves are refined in wooden barrels.
THE VINEYARD
The system was created with wild rootstocks, which were grafted into the field once they had taken root, to be sure of the desired Malvasia di Bosa biotype.
When planting the vineyard, the utmost importance was given to the rootstock, which is the basis of every good system: in the deeper (or less rocky) areas, 110R was planted, while 140 Ru was placed in the spaces with the greatest presence of mother rock.
Both types of soil have become productive, as the two rootstocks give the vine equal vigor even in very different substrates, furthermore there is a scaling of production as the first rootstock induces the plant to anticipate the ripening of the grapes, unlike the second which tends to delay it, but which guarantees their ripening even in drought conditions.
The planting distances are quite small (2 m x 0.85) to limit the production of each individual plant, but at the same time it allows for good total production by having a greater number of plants per hectare.
The training system is espalier with guyot pruning, which requires the annual renewal of the fruiting canopy.
The soil is fertilized every other year with composted organic fertilizers and worked mechanically.
The harvest takes place over a period of two months, depending on the stage of ripening of the grapes.
Salto di Coloras is a vineyard of about five hectares entirely planted with Malvasia di Bosa.
For the production of other wines, 3 hectares of vineyard planted with Vermentino and Cannonau grapes have been taken over.
