I FIORI | MONICA DI SARDEGNA
Denominazione Di Origine Controllata
Grapes: Monica 100%.
Vineyards and training method: Vineyard "Benetzu Coloru" (Serdiana), traditional alberello.
Age of the vineyard: 30 years.
Yield: 70/80 quintals/hectare.
Soil type: Clayey, calcareous with poor texture.
Vinification, Maturation, Ageing: After pressing the grapes are left to macerate with the addition of selected yeasts at a controller temperature of 22/24° C for at least five days. After the racking off the fermentation continues at controlled temperature in stainless steel vats. At the end of fermentation, after light clarifications, the refinement continues for about 6 months in cement underground tanks and in the bottle for 2/3 months.
Tasting: Intense ruby red colour with violet hints, very clear. Very intense, with vegetable and spicy hints, light liquorice nuance. Dry and smooth to the palate, enjoyably fresh, well balanced and harmonious, good nose-palate persistence.
Matching and service: lean starters, dry and liquid soups even with savoury sauces, grilled and pan cooked meat, goat and sheep medium seasoned cheeses.
TALES FROM THE WINERY
With the super local variety Monica we are in the heart of the tradiono of our area as well as Nuragus.
The name Monica comes after the monl cultivation (the monks grapes, uva dei monaci, then uva monaca and then monica.). They grew this varietal around their monosteries.
Unfortunately there are no studies on the vine as there's only few producers growing Monica ... but we know the monks were from France ond so we thnk of some grape odapted to our area in the past centuries.