Monica is one of Sardinia’s most characteristic red grape varieties, where it has a long-standing and widespread presence. The most widely accepted theory dates its introduction to the island to around the 11th century, possibly by Camaldolese monks, whilst other theories link its origin to Spanish rule; this is also the source of synonyms such as ‘Monica di Spagna’ and ‘Uva Mora’. The leaf is medium-sized, orbicular, generally five-lobed, with a slightly wavy margin and a blistered upper surface. The bunch, medium or medium-large in size, is cylindrical-conical or pyramidal in shape, often winged and rather loose; the berries are spherical, of medium size, with a firm, pruinose, black-purple skin. Widespread throughout Sardinia, it produces particularly interesting results in the hilly areas and districts around Cagliari, on limestone soils that are well exposed and situated in hot, dry environments. The wines are ruby red in colour, sometimes tending towards amaranth as they age, with aromas of blackberry, cherry and ripe red fruits, accompanied by spicy notes and delicate hints of sweet almond. On the palate, it is warm, smooth, harmonious and well-balanced, with generally average ageing potential, which increases in the more ambitious versions that undergo ageing. The grape variety forms the basis of the Monica di Sardegna and Cagliari Monica appellations and also contributes to Mandrolisai.
