The Monica of Sardinia Superior DOC 'Iselis' by Argiolas was born in the vineyards of the Iselis estate. Produced with Monica grapes in purity, harvested and selected only by hand. Aging for 12 months in barriques and 6 months in bottle. Soft and balanced, with hints of red fruits and spices. Perfect with pasta, fish, lamb, pecorino, grilled meats.
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|Grape||monica di Sardegna|
|Designation||Monica di Sardegna Superiore DOC|
|Alcohol Content||14,5% vol.|
|Formats||Bottle of 750 ml.|
|Tasting||Color: ruby red Scent: intense and enveloping, red marasca fruit and plum highlighted with notes of vanilla and cinnamon. Taste: harmonious and velvety with sweet tannins, red fruits and spices.|
|Food matches||Pasta, Pasta or Rice with Fish, Roasted Beef, Red Meat, Fish plates|
|Service temperature||16° – 18° C.|
|Suggested glass||Large calyx with a long stem|
|Packaging||Bottle without box|
The Monica of Sardinia Superior DOC Iselis by Argiolas is born in vineyards located in the Iselis estate, in the Serdiana cagliaritan community. Produced with Monica grapes in purity, harvested and selected only by hand. The fermentation takes place, with maceration of 10-12 days, in steel at a controlled temperature of 28-30 ° C. Aging for 12 months in barriques, followed by a further aging of 6 months in bottle. Characterized by a ruby red color, the nose opens with intense and enveloping scents of marasca and plum, enriched by pleasing notes of vanilla and cinnamon. On the palate it is soft and balanced, with hints of red fruits and well-balanced spices and sweet tannins accompanying a long and pleasant finish. Perfect for accompanying traditional pasta with sauce, tasty fish soups, grilled tuna trannies, damp lamb, middle aged pecorino cheese, red grilled meat.
The story of this Winery is basically the story of a family. It started in the early 1900s in Serdiana, home of farmers, olive groves and vineyards. It was here that in 1906, Antonio, the patriarch, was born. He was the first to plant vine rows, to join vineyards together, to seek quality in winemaking. His two sons, Franco and Giuseppe inherited his passion, and shared it with their wives, Pina and Marianna, and then with their own children. Today, the Winery is run by the third Argiolas generation: Antonio’s grandchildren. It is, after all, a simple story: one harvest after another, tradition is handed down from parent to child.
We are in the middle of the Western Mediterranean. In Sardinia. On that part of the island which looks towards Africa from a broad Gulf, bordered by lagoons and wetlands where the flamingos nest. Right at the centre of the arc formed by the Gulf lies the city of Cagliari. Behind it spreads the Campidano plain. To the north and east of the city rises a half circle of gently rolling land. Dotted by small towns and villages, olive groves, fields and vineyards. This is where we are, in Serdiana. For thousands of years, this land has produced bread, oil and wine for the city. The countryside brims with the heritage of past centuries: the nuraghi, ancient megalithic stone fortresses erected by our Bronze-Age ancestors, and the small Romanesque churches built by the Victorine monks in the Middle Ages. In the villages, the old houses are built of adobe bricks, the same technique used in ancient Carthage. On our island, grapes have been grown since Nuraghic times, and we have unique native grapes. Some are famous, such as Cannonau, Vermentino, Carignano. Others are less well known: for instance Monica, Bovale, Nasco, Girò, Nuragus. These grapes enclose a full palette of varieties, personalities, nuances. They are treasures to be protected, cultivated, made known. Because this is a land of wine-growers. set in the midst of the Mediterranean. In Sardinia.