Monica is a varietal indigenous to Sardegna, believed to have been introduced, as was Cannonau, by Spanish monks in the 11th century.
There are two DOC zones where it predominates. However, this version from a well-known producer includes Carignano and Bovale Sardo to tone down Monica’s inherent Sardegnan rustic nature.
The result is an intense nose of plum and black pepper and an abundant dose of berries and “sweet” apple. The medium body has a plummy roundness and the bite of the aforementioned pepper backed by a pleasant acidity.
And as with so many of Italy’s lesser-known regional wines, it is best enjoyed as an accompaniment to hearty local fares such as grilled lamb, seasoned goat, and cheese with fairly high-fat content.
A wine to keep in mind for the coming days of Autumn, and great for food and wine pairings.