Columbu Giovanni Battista
The winery of Giovanni Battista Columbu is a true icon of Sardinia's wine. Its labels represent the testimony of a centuries-old tradition that renews itself with each harvest, giving enthusiasts the pleasure of tasting one of the most precious and rare wines of our wine heritage. Giovanni Battista Columbu moved to Bosa at the end of the 1950s, met Lina, and got married. This marriage would mark his future in the world of wine. A relative of his wife passed on to him the passion for viticulture, particularly for Malvasia di Bosa, a grape variety that produces a great wine of tradition, usually tasted to celebrate the most important events in life: births, weddings, and religious festivities.
Today, the Columbu winery can count on two plots, the Fraus vineyard in the locality of Mogomadas and the Campeda vineyard in the countryside of Bosa, which together cover an area of about 3.5 hectares. The soils consist of a calcareous matrix, rich in mineral salts and particularly suitable for Malvasia. They are located in the first the inland of the coast, at altitudes between 60 and 100 meters above sea level. The climate is typically Mediterranean, warm, dry, buffeted by the maestrale wind and mitigated by the brackish breezes from the sea. In this particular environment, this ancient clone of Malvasia manages to express itself at high qualitative levels, producing fragrant and aromatic bunches, which allow for the production of a wine of extraordinary intensity and complexity.
Malvasia di Bosa and the winery of Giovanni Battista Columbu are now one and the same, an inseparable pair known to every enthusiast. It is an absolutely unique wine of its kind, produced in oxidative style, using the same method applied to obtain the great Andalusian wines of Jerez de la Frontera. The aging takes place in empty barrels, which allow the creation on the surface of the wine of the famous flor, a thin and delicate layer of yeasts. The flor allows for a slow oxidation of the wine, which develops elegant and complex tertiary aromas. It is precisely the aging for years in contact with oxygen stabilizes the wine, which acquires extraordinary longevity, and can last for several decades without undergoing any alteration.
The winery of Giovanni Battista Columbu is a true icon of Sardinia's wine. Its labels represent the testimony of a centuries-old tradition that renews itself with each harvest, giving enthusiasts the pleasure of tasting one of the most precious and rare wines of our wine heritage. Giovanni Battista Columbu moved to Bosa at the end of the 1950s, met Lina, and got married. This marriage would mark his future in the world of wine. A relative of his wife passed on to him the passion for viticulture, particularly for Malvasia di Bosa, a grape variety that produces a great wine of tradition, usually tasted to celebrate the most important events in life: births, weddings, and religious festivities.
Today, the Columbu winery can count on two plots, the Fraus vineyard in the locality of Mogomadas and the Campeda vineyard in the countryside of Bosa, which together cover an area of about 3.5 hectares. The soils consist of a calcareous matrix, rich in mineral salts and particularly suitable for Malvasia. They are located in the first the inland of the coast, at altitudes between 60 and 100 meters above sea level. The climate is typically Mediterranean, warm, dry, buffeted by the maestrale wind and mitigated by the brackish breezes from the sea. In this particular environment, this ancient clone of Malvasia manages to express itself at high qualitative levels, producing fragrant and aromatic bunches, which allow for the production of a wine of extraordinary intensity and complexity.
Malvasia di Bosa and the winery of Giovanni Battista Columbu are now one and the same, an inseparable pair known to every enthusiast. It is an absolutely unique wine of its kind, produced in oxidative style, using the same method applied to obtain the great Andalusian wines of Jerez de la Frontera. The aging takes place in empty barrels, which allow the creation on the surface of the wine of the famous flor, a thin and delicate layer of yeasts. The flor allows for a slow oxidation of the wine, which develops elegant and complex tertiary aromas. It is precisely the aging for years in contact with oxygen stabilizes the wine, which acquires extraordinary longevity, and can last for several decades without undergoing any alteration.
