Winery: Cantine Sardus Pater is located on the island of Sant ‘Antioco, off the southwestern coast of Sardinia. It was founded in 1949 and began producing wines in 1955. Today the cooperative has 200 members and 300 hectares of vineyards, the majority of which contain vines over 50 years in age. Although other grapes are grown, such as Vermentino and Monica, Carignano is the main focus of the winery.
Winemaking: Although not currently certified, organic methods are used in both the vineyard and winery, with an emphasis placed on as little intervention as possible.
Tasting Notes: Dark garnet in colour with aromas of dusty earth, carnation, cherry and a flash of funk. Rustic and pepper spice driven, with cherry, plum and savoury hints enveloped in spice. Mild acidity and smooth tannins harmonize with black cherry and crushed pink peppercorn on the pleasantly dry finish. Straightforward and fantastic with everyday dishes like pasta, pizza and anything with barbeque sauce.
Monica di Sardegna DOC
Estate Bottled by Cantine Sardus Pater
Crafted from the Monica grape in Sardegna and not commonly found elsewhere, this is well balanced, rustic and a versatile companion at the table.
Estate: Founded in the early 20th century by Antonio Argiolas, today the estate is headed by the 3rd generation of the family, Antonio’s grandchildren. For over 20 years the estate has been practicing “ecologically sound” cultivation techniques. They have adopted sustainable methods across all areas of wine production including using solar power that currently provides for 50% of their electrical needs. The family also focuses on the preservation and revitalization of native Sardinian grape varieties. They cultivate “collection vineyards, where we grow the selected vine species, both to protect them and to test their agricultural viability and winemaking quality”. The “collection vineyard” currently contains 5000 plants.
Philosophy: It is “a simple story: one harvest after another, tradition is handed down from parent to child”.
Winemaking: Grapes were sourced form the Perdera vineyard, then fermented in glass lined cement tanks, and followed by aging in French oak barrels for 5 to 6 months.
Tasting Notes: Brick garnet in color with aromas of cherry, dried rose petal and dusty earth. Baked cherry and traces of black currant were highlighted by nuances of zesty orange rind along with earthy leather notes. Spicy pink peppercorn, dried cherry and hints of balsamic lingered richly in the substantial finish.
90% Monica, 5% Carignano, 5% Bovale Sardo
Bottled by Argiolas S.P.A.
Rated 88 points by Wine Enthusiast