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Monica (known in Italy as Monica) is an exceptional red grape variety grown almost exclusively on the sunny island of Sardinia. It produces light to medium-bodied red wines with very soft tannins and low acidity. Smelling of ripe cherries, blackberries, and Mediterranean herbs, Monica wines are a perfect, unpretentious choice for your everyday table.
Read moreAlthough Sardinia is famous for its powerful Cannonau (Grenache) wines, Monica offers a completely different, much lighter drinking style. When choosing, it is important to pay attention to the appellation.
Most commonly, this wine is sold under the "Monica di Sardegna DOC" appellation. Such wines are usually fermented in stainless steel tanks to preserve the crispness of fresh red berries and to be drunk young. Sometimes winemakers blend this grape with Bovale or Cannonau varieties to give the drink a bit more body and structure. If you are looking for a deeper taste, it is worth seeking out small batches of oak-aged Monica wine.
Due to its soft texture and low tannin content, Monica is an incredibly versatile wine. It pairs fantastically with traditional Sardinian cuisine: oven-roasted pork, meatballs in tomato sauce, sheep's milk cheeses (Pecorino), and pizza. This wine can even be slightly chilled, making it a great match for tuna dishes as well.
Although today Monica is grown almost exclusively in Sardinia, ampelographers (grape researchers) believe that it arrived on the island around the 11th century from Spain when Sardinia was ruled by the Kingdom of Aragon. Therefore, this wine historically carries both Spanish and Italian winemaking heritage.
No, Monica wines are designed for quick and joyful consumption. When aged in the cellar for a longer period, they quickly lose their charming fruitiness, and due to low natural acidity, the structure can become flat. It is best to enjoy them within the first 1–3 years of the vintage.
