Monica is a grape variety found exclusively on the island of Sardinia, off the west coast of Italy. Despite its relatively unknown status, it is one of the island's most common varieties, and makes simple wines designed for everyday drinking. Monica wines tend to be medium-bodied with gentle tannins and flavours of red berries and herbs, often with an earthy overtone.
Colour: ruby red with violet hues, tending towards garnet red with ageing.
Nose: intense, long-lasting, ethereal, heady, with hints of raspberry and cherry.
Taste: warm, long-lasting, delicate herbaceous notes and the right amount of tannins.
90% Monica, 5% Bovale, 5% Cannonau
AREA OF PRODUCTION
Territory surrounding the Winery, characterised by medium texture soils composed of clayey limestone of Miocene origin, medium height slopes, sub-arid climate.
After de-stemming and crushing, the grapes are initially fermented for 8-10 days at a temperature of 26°C. The wine is drawn off and transferred to vitrified cement tanks, where malolactic fermentation takes place. After a few months of ageing, it is bottled and sold not before the 1st April following the harvest.
It reaches maturity 3-4 years after harvest.
In cool, dry places protected from the light.
Thick soups, risotto, lean meat and medium-aged cheeses.