The Bovale Isola dei Nuraghi IGT of the Faragò Estates is a wine produced using the native Sardinian red grape Bovale Sardo 100%. In recent years, this grape variety has been rediscovered and enhanced on its own, after often being used in blends with other grapes. Its cultivation is most concentrated in the south-central part of the island.

The grapes are grown in vineyards cultivated on soil of a predominantly sandy nature, covering 1 ha. The training form used is Guyot, a system that allows for higher quality grapes.

Vinification involves hand-picking the grapes in boxes, followed by gentle crushing. After a cold pre-fermentation maceration, the must ferments for about 10 days at 25 °C in steel tanks, with continuous pumping over to facilitate the extraction of the noble substances in the skins.

Next, the wine is aged in stainless steel tanks for about 7 months before being bottled young. The choice to bottle it young enhances the aromas and structure typical of the grape variety.

Bovale Isola dei Nuraghi IGT has an intense ruby red color with light violet hues. The nose is intense, complex and has hints of red fruit and Mediterranean scrub. The wine is dry in the mouth and full-bodied, intense, warm and with good persistence.

Ideal food pairings for this wine include earthy appetizers, charcuterie boards and aged cheeses, as well as red meats and game. Bovale Isola dei Nuraghi IGT should be served at a temperature between 16 and 18 degrees.