Argiolas Perdera

Perdera Monica di Sardegna DOC bottle image

Wine Description

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.

Antonio Argiolas
Argiolas Vineyard
Antonio, Francesca and Valentina Argiolas
Is Solinas
Autumn Vine
Argiolas Winery
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Acclaim
“Deep red. Cool aromas of fresh red berries, violet and delicate herbs. Then juicy, fresh and a little tight on the palate, with good energy to the red berry, licorice and mineral flavors. A delicate, rocky style with bright tannins and acids on the medium-long, strongly saline finish. I like the fact that this wine actually does remind you of the monica grape variety, especially on the nose; I give it an extra point for varietal accuracy.”
— International Wine Cellar, Apr 2011
As black as tar, this monica-based blend is simple, dense and slightly sweet. Spicy grilled sausages will cut through its mild tannin.
— Wine & Spirits, Jun 2010
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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
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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
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Analytical Data
pH level:
3.9
Acidity:
5 g/L
Alcohol:
13.5 %
Dry extract:
31 g/L
Residual sugar:
2.6 g/L