Vineyards and winemaking
The wine is made from 100% Monica, grown in clay-limestone soils at around 200 metres above sea level near Serdiana. The low-trained bush vines are approximately 20 years old, and the warm Mediterranean climate is tempered by wind and sea air from the Gulf of Cagliari.
Harvest takes place by hand in the first week of October. The grapes undergo a cold maceration before fermenting in stainless steel for 15 to 18 days, followed by a short period on the fine lees. No oak is used, allowing Monica’s red fruit, floral and gently vegetal nuances to remain clearly defined.
Tasting notes
Appearance
Clear ruby red with vivid violet reflections.
Nose
Fresh cherry, redcurrant and wild strawberry are complemented by cyclamen, bay leaf and a discreet note of pepper.
Palate
Medium-bodied, soft and savoury, with pulpy red fruit and delicate tannins. Bright acidity gives the wine energy, while plum skin, dried herbs and a faint mineral note shape a refreshing finish.
Food pairing
Try it with roast chicken seasoned with thyme, pork and sage meatballs, tuna steak with tomato and capers, or ricotta-filled pasta in a light tomato sauce. Its gentle tannins also suit charcuterie and semi-mature cheeses.
Background story
Monica is one of Sardinia’s traditional everyday reds and a favourite of Enrico Pala, father of Audarya’s current generation. Its naturally soft structure makes it unusually adaptable at the table, including with richer fish and white-meat dishes.
Nicoletta and Salvatore Pala first met Sommelier’s Choice while making Audarya’s debut visit to the London Wine Fair. We chose to work with them immediately, and Matthew Jukes provided the estate’s first listing before the day was over—a decision that introduced this distinctive Sardinian variety to our portfolio.
