Monica di Cagliari Doc

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The controlled denomination of origin Monica di Cagliari takes its name from the grape from which it is produced. There are various hypotheses on the origins of this wine based on the etymology of its name. Monica, in fact, is a revisitation of the term “Morillo”, still in use in some localities of the Sardinian hinterland and traceable, according to some, to the name the vine had during the invasion of the Moors. The most credited hypothesis, however, is that the vine is of Spanish origin. Monica di Cagliari Doc is produced in the natural Sweet, Dry, sweet natural Liqueur and dry Liqueur versions.

How it is consumed

Monica di Cagliari Doc, in the natural Sweet and Dry versions, goes well with hors d'oeuvres of cold meats and salami, pasta with bolognese sauces, roast meats, young pecorino cheeses and fried ricotta. Their recommended savouring is in young red wineglasses at 16-18°C, within two years of bottling. In the natural sweet Liqueur version it should be savoured with dry pastries and cakes with cream and liqueurs, in small size tulip shaped goblets, at 12-14°C.ù

How it is conserved

To conserve these wines correctly the bottles should be stored horizontally on wooden shelves, as this material cushions impacts and vibrations, in the dark, at a constant temperature of 10-15°C and with humidity in the range of 70-75%, to prevent the corks from drying.

How it is produced

In the production processes of Monica di Cagliari Doc the grapes are pressed and fermentation of the must is with the marc. The temperature reached by the mass provokes a " turbulent fermentation". so defined as the wine appears to boil and permits the passage of the polyphenolic substances from the peel to the wine, which is coloured in a short time. The grapes are pressed, sulphur dioxide added and the must is fermented and macerated. The wine is then decanted, which allows the separation of the marc and other eventual solid substances from the must-wine. The final phases are refining, ageing, stabilisation and bottling. Liqueur Monica di Cagliari Doc is obtained by applying a particular technique that produces a high alcoholic content. The grapes are dried by late harvest, drying on the plant or forced drying. With drying one has a sweeter grape, more aromatic and rich in extracts. The production regulations require compulsory refining of nine months; with ageing of at least two years instead Liqueur Monica di Cagliari Doc may carry the “Reserve” label.

Product report