Red Wine DOC


The Monica vine is one of the longest-standing in Sardinia and is to be found all over the island. Is believed that its introduction is due to the Camaldulian monks around the 11th century, from whom its name is derived. Another theory instead attributes its introduction to the Spain during its dominion on the island(the vine is also know as Monica di Spagna or Uva Mora, Moorish Grape). This vine grows well with good yeld on calcareous soils in hilly areas well exposed to the sun.
The wines are delicately spicy, with a fresh perfume of berries and cherries and red fruit jam. In the mouth is warm and pleasantly soft. At the moment there are two type of DOC Wines that are obtained from the Monica species: Monica di Sardegna and Monica di Cagliari, the first more common, the latter is currently quite rare. Along with Bovale(see post) and Cannonau(see post), it is part of another DOC denomination, the Mandrolisai.

You can match Monica wines with roast meats, hard cheeses, soups, cold cuts. Serve at a temperature of 16-18 °C.

DOC Monica di Sardegna

Grape: Monica min. 85%, max. 15% other suitable non-aromatic black grapes of Sardinian cultivation.

Production Area: All Sardinia

Yeld in wine: Max. 70%.

Alcoholic content: Dry (min. 11.0°); Medium sweet (min. 11.0°); Lightly sparkling (min. 11.0°); Superior (min. 12.5°)

Aging: One year for Superior typology.

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano

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Wines of Sardinia: The Moscato

Wines of Sardinia: The Torbato

Fregula: A Sardinian Couscous

Mirto: a Sardinian Liqueur

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Wine Tasting - Tour of Sardinia

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