Monica of Sardinia
Controlled Denomination of Origin

The Monica grape was probably introduced to Sardinia from Spain under the name "Morillo". In the area which was known as the Duchy of Mandas, the Sardinian Monica wine was made with a combination of other grapes.
In fact, the Monica grape constituted just 85%, whilst the rest was made up of other red grapes from the island, such as the Pascale from Cagliari and the Carignano. It is best served at cool, cellar temperatures.
The harvested grapes are pressed after the stalks have been removed. The must obtained is then transferred to the maceration machines for a period of from 6 to 10 days in order to extract the colouring substances contained in the skins. With the use of a press a top partially fermented must is obtained, which is then transferred into temperature controlled containers where the fermentation process is completed at a temperature of 18° - 20°C for about 10 days.
Before the wine is bottled, where it is further refined for about a month, it is put in wooden containers for a period of about 2 months.
Duca of Mandas is a ruby red colour, with an intense, pleasant, winey fragrance and a dry, sapid flavour, with a characteristic after-taste. It should be served with mature cheeses, roasts and game, at a temperature of about 14° - 15°C.
Alcohol content: 12% vol.