The Bovale grape represents an example of the increasing interest in indigenous Sardinian grape varieties, among which Carignano, Monica, Cagnulari, and especially Bovale stand out. In fact, it has been since the 1970s that interest has focused on the enormous quantity of native Sardinian grape varieties, and the grape that has convincingly emerged over time is undoubtedly Bovale Sardo. It is believed that Bovale Sardo derives from the Spanish Bovale; indeed, in the 1300s, Sardinia was ruled by the Aragonese, who brought various types of grapes to the island, including Bovale. However, DNA analysis has shown that “Muristellu” or Bovale Sardo differs significantly from its Spanish “cousin,” thereby completely redefining the history of this grape variety.

Bovale is found in all the wine-growing areas of Sardinia, but its preferred area is in the lands of the Mandrolisai DOC, in the Nuoro province, and especially in the area of the Campidano di Terralba DOC in the province of Oristano. Bovale is a grape variety that has seen exceptional quality evolution in the last ten years, transitioning from a blending grape to a variety with excellent organoleptic profile. Many wineries are now beginning to use Bovale both as a pure variety and as a complement to Cannonau or international varieties. Bovale prefers hilly terrains where the temperature variation is greater, but it also adapts to flat and coastal areas, where the salty air that blows on the vines all year round in Sardinia makes it unique, producing wines of the highest quality and body. The main enological characteristic of Bovale is its very high polyphenolic content, resulting in very dark and tannic wines that were once very difficult to drink due to their high alcohol content and low acidity, but which modern winemaking is transforming into products of absolute interest.