Monica di Sardegna DOC superiore
Monica. This noble vine has traces of its cultivation in the province of Cagliari in the ampelographic registers since 1887. It is a grape of vigor and resistance to the main cryptogamic diseases maturing in the third decade of September.
Maceration at a controlled temperature of 26/28 ° in stainless steel vats for 14/15 days. Malolactic fermentation in vitrified cement tanks. The evolution takes place in oak tonneau for approximately 12 months and is refined in the bottle for another 6 months.
Traditional pasta dishes with sauces, roast meats and red meats, lamb, and stews