wine in Sardinia | traditional wines
MONICA
synonyms: Mora Pansale, Pascali, Monica di Spagna, Mora Manna…
- Alcohol content: 12-14% Vol.
- Serving temperature: 16-18°C
Organoleptic characteristics
Red ruby colour, which tends to garnet. Fruity fragrance of plums and blackberries, intensely vinous. A dry taste, sufficiently alcoholic, lightly sour taste, fairly tannic, sapid. It has a good softness and medium-bodied. Suitable for a limited ageing.
Food match
It is great with first courses, with game and spicy cheese, with grilled red meats and stewed meats.
Name and origin 
There is no indisputable news about its origins. It may have been introduced by the Moors.
The most likely theory suggests that Monica vine came from Spain; it first spread in the Alghero province and was afterwards spread throughout the Island by Camaldolite Monks.
The name of this species derives from that event.
Diffusion
Monica is known in all the Sardinian provinces, especially in the Cagliari area.
This wine should be drunk when it is sufficiently young, in order to appreciate its characteristic bouquet.
- Other types: Superior; Sweet (also sparkling); Sparkling (Dry or Sweet).