Monica di Sardegna
This species, one of the longest-standing in Sardinia, is to be found all over the island, in varying concentrations, and covers some 3,000 hectares. The most widely-accepted hypothesis regarding its origins places the introduction of the vine to the island around the 11th century, by the Camaldulian monks, from whom its well-known name is derived. Another theory attributes its introduction to the period of Spanish dominion, and in fact the vine is known in some zones as Monica di Spagna, or Uva Mora (Moorish grape). This species gives of its best in fairly deep, chalky soil, in hilly zones, well exposed to the sun. Wines made exclusively from the Monica grape retain the fresh perfume of berries and cherries, red fruit jam and are delicately spicy; often accompanied by an undertone of sweet almond. The taste is warm and pleasantly soft. Two typologies of DOC wine are obtained from the Monica species: Monica di Sardegna and Monica di Cagliari, the latter being currently quite rare. Along with Bovale and Cannonau, it is part of the DOC Mandrolisai denomination.
|
DOC MONICA DI SARDEGNA |
|
|
Vine |
Min. 85% Monica, max. 15% other suitable non-aromatic |
|
black grapes of Sardinian cultivation |
|
|
Zone of production |
All Sardinia |
|
Grape yield |
Max. 150 quintals/hectare |
|
Wine yield |
Max. 70% |
|
Typology and alcohol content |
Dry (min. 11.0°); Medium sweet (min. 11.0°); |
|
Lightly sparkling (min. 11.0°); Superior (min. 12.5°) |
|
|
Ageing |
One year for Superior typology |
Monica