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Monica di Sardegna Doc Link to product report The controlled denomination of origin Monica di Sardegna takes its name from the vine it is produced from. The area of production is extended throughout the Sardinian territory, with the exclusion of the badly exposed land and the one located around 400 metres above sea level. Differently from the controlled denomination of origin Monica di Cagliari, Monica di Sardegna Doc uses the grapes of the Monica vine only for 85%, whilst the remaining 15% is composed of other red vines, principally Pascale di Cagliari and Carignano. It is also produced in the natural Sparkling version. How it is consumed Dry Monica di Sardegna Doc should be combined with fresh caciotta and Fiore sardo cheeses, hen with myrtle, Sardinian deserts, and impanadas. It should be drunk in medium capacity flared glasses, at a temperature of 14-16°C. How it is conserved The conservation of these wines foresees that the bottles be stored, on their side, on wooden shelves, as this material cushions impacts and vibrations, and that they be kept in the dark, at a constant temperature of between 10 and 15°C and with a humidity of 70-75%, to prevent the corks from drying. How it is produced The production of Monica di Sardegna Doc foresees that the grapes be pressed and the must obtained left to ferment with the marc. The temperature reached by the mass provokes a "turbulent fermentation", so defined as the wine appears to boil, allowing the passage of the polyphenolic substances from the peel to the wine, which is coloured in a short time. The grapes are pressed and sulphured and then fermented and macerated. At the end the wine is drawn from the vats, permitting the separation of the peel and marc from the must-wine. This is then decanted, necessary to separate the limpid part from the dregs and to eliminate other eventual solid substances. The final phase of the production process foresees refining and ageing, stabilisation and bottling. The sweet version is obtained with the addition of a certain quantity of sugar. With a year of ageing and a minimum alcoholic content of 12.5°, it may have the qualification of Superior. Product report
| Categories | Monica di Sardegna Doc is a meal or desert wine also produced in the Superior and natural Sparkling versions |
| Description | It is obtained from the grapes of the Monica vine, for a minimum of 85%. Other black non-aromatic grapes, recommended or authorised in the Sardinian region up to a maximum of 15% may be added |
| Characteristics | Upon visual examination Monica di Sardegna Doc presents a light ruby red colour, bright, tending towards amaranth with ageing. The fragrance is intense, ethereal and pleasing, the flavour dry, medium-sweet, savoury and with a characteristic aftertaste. The minimum alcoholic content is 11° |
| Production zone | It includes the entire territory of the Sardinian region |
| Present on market | Throughout the year |
| Normative references | Recognition of the controlled denomination of origin Monica di Sardegna occurred by Decree of the President of the Republic dated 01.09.1972, later amended by Decree of the President of the Republic dated 22.06.1987, published in the Official Gazette of 24.12.1987 |
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