What makes the Malvasia di Bosa “Salto di Coloras” an intense and enveloping sweet wine is a fungus from the very complex nature – Botrytis cinerea – which needs special climatic conditions because it is a positive development, without degenerating into destructive gray mold.
The spores remain dormant in the soil of the vineyard and on the bark of the screws and only the humid climate due to night-time condensation and to the hot air clear and bright day during the harvest period, it favors the drying of the grapes attacked by noble rot, also if the cluster does not have a homogenous development, for which the grapes have different stages of evolution of the fungus.
In the first stage the berries are spherical, golden and with small dark spots that have the beginning of the attack of Botrytis, subsequently the berry assumes the opaque pink coloring tending to violacé, keeping the sphericity but it is already perforated by the mold, however, without developing in the pulp.
The last stage (blue berry), is the most sought after and makes the grape shriveled and sometimes uninviting made from a thin layer of mycelium, and is the result of two simultaneous phenomena: the growth of mold in disguised form and contemporary withering dell’acino: the first active biochemical transformations, the second is responsible for the physical-chemical modifications.
Botrytis adheres to the skin by degrading the structure with or without mold, turns organic acids present nell’acino, and the skin, thinning, allows the acceleration of withering due to a more rapid evaporation of the water contained nell’acino same.
The fungus gets to devour five sixths of acidic substances and a third sugar, so it remains a concentrated juice in a sticky and very sweet pulp.
A mature and healthy berry with a potential of 14% alcohol, is thus transformed into “raisin grape” with potential alcohol between 17 and 23%.
The growth of mildew in the vineyard is not a regular occurrence, and even expected, so the harvest can last up to seven to eight weeks, as the harvesters are forced to make more passages for harvest, choosing from time to time the grapes with more than half of the grapes invaded by mold.
The resulting wine has hints of candied citrus fruits, dates, figs and dried apricot and is very robust thanks to the abundance of glycerol that is formed during fermentation.
More harvesters delay the harvest, the grapes are likely to be damaged by rain, hail or other unexpected events that can permanently destroy the crop.
From the action of the joint work in the cellar and the Botrytis cinerea we produce the sweet Malvasia di Bosa with blue capsule.
At times the phenomenon, as expected, and researched, does not occur and the grapes ripen normally and are collected in only one or two steps in the field, giving a wine that preserves the primary aromas due to terpenes, typical essential oils of the variety, which reminiscent of the skin of the peach, lemon balm and other herbs.
In years without Botrytis cinerea produce sweet Malvasia di Bosa with green capsule.