Argiolas

Perdera

A blend of 90% Monica, 5% Carignano and 5% Bovale Sardo grown in the Perdera vineyard. The grapes are harvested in early October and fermented in glass-lined cement tanks. After fermentation, the wine is aged in French oak barrels for five to six months in order to achieve extra elegance and consistent structure.

Tasting Notes

The intense ruby red color of this wine is typical of the Monica grape. Persistent aromas of ripened cherry, cassis, and black pepper carry through to the palate, and are followed by hints of chocolate and firm tannins. Very vibrant, rich and rustic.

Food Pairing

An excellent wine with spicy food, pasta with tomato or meat sauces, casseroles, and medium aged cheeses.

A blend of 90% Monica, 5% Carignano and 5% Bovale Sardo grown in the Perdera vineyard. The grapes are harvested in early October and fermented in glass-lined cement tanks. After fermentation, the wine is aged in French oak barrels for five to six months in order to achieve extra elegance and consistent structure.

Tasting Notes

The intense ruby red color of this wine is typical of the Monica grape. Persistent aromas of ripened cherry, cassis, and black pepper carry through to the palate, and are followed by hints of chocolate and firm tannins. Very vibrant, rich and rustic.

Food Pairing

An excellent wine with spicy food, pasta with tomato or meat sauces, casseroles, and medium aged cheeses.

Vineyard & Production Info

Production area/appellation:
Monica di Sardegna DOC
Vineyard name:
The Perdera vineyard
Vineyard size:
74 acres
Soil composition:
Clay and limestone
Training method:
Alberello
Elevation:
650 feet
Vines/acre:
2,400
Yield/acre:
3.2 tons
Exposure:
Southwestern
Year vineyard planted:
1975-1980
Harvest time:
October
First vintage of this wine:
1990
Bottles produced of this wine:
250,000

Winemaking & Aging

Varietal composition:
90% Monica, 5% Carignano and 5% Bovale Sardo
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
13-15 days
Fermentation temperature:
85-89 °F
Maceration technique:
Delestage
Type of aging container:
Barrel
Type of oak:
French oak
Length of aging before bottling:
6-8 months
Age of Aging Container:
6 months
Length of bottle aging:
Minimal

Analytical Data

pH level:
3.9
Acidity:
5 g/L
Alcohol:
13.5 %
Dry extract:
31 g/L
Residual sugar:
2.6 g/L