Grape Variety: Monica

Colour: Red

The Monica grape could have been imported to Sardinia from Spain under the name Morillo. Mora would be a corruption of that word, which, in turn, would become Monica through Italianization. However, there are those who say that the variety reached Sardinia at the time of the Moorish invasions. That argument is based on the fact that Monica is called Morillo in some localities of the island’s interior. That thesis is far from convincing, since the Sardinians, who found it difficult just to survive during the period of the Saracen invasions, would have had little time, leisure or resources to devote to the experiments required for the introduction of new types of vines.

It is a fact that the name Monica was well known as early as the beginning of the 19th century, when various writers spoke of Monica Niedda and erroneously considered it the same as the Canaiolo of Tuscany. The variety is cultivated in almost all of the viticultural districts of Sardinia, especially in warm zones like the Campidano, the plain at whose southernmost tip Cagliari is located. Monica di Sardegna can contain up to 15% off other grape varieties.

The Monica di Cagliari wine is obtained from the vinification of Monica grapes alone. The grapes are grown throughout the province of Cagliari and in some communes of the province of Oristano. The wine has an outstanding personality but it requires close attention in vinification, a process that requires great competence. A classic Monica will have clean berry, mineral and cherry aromas and flavours and will be medium-bodied, with well-integrated tannins and a refreshing finish.

This savoury Sardinian red would wash down Anatra alle Olive, Porchetta, Porcini Brasati, amongst other local dishes.