Monica di Sardegna is a DOC established in 1972 that covers the entire island. Monica, a grape cultivated in commercial quantities only in Sardegna, must comprise at least 85% of the blend, and in this case it makes up 90%. After de-stemming and crushing, the grapes are initially fermented for 8-10 days at a cool temperature of 79° F. 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.
Ruby red with violet hues. Some garnet color develops with ageing. Intense and persistent, with the impression of raspberries and cherries smell. Warm and enveloping, with good body with the right amount of tannins with a delicate hint of grass taste.