Monica di Sardegna DOC Oltreluna 2023 Pala

What kind of wine is it

Monica di Sardegna Oltreluna Pala is a red wine made exclusively from Monica grapes grown in Southern Sardinia. The winemaking process involves temperature-controlled fermentation and maceration on the skins, followed by malolactic fermentation and a short period in wooden casks. The result is a full-bodied and enveloping style, with soft tannins and a persistent finish, faithfully reflecting the grape variety and the denomination’s profile.

Where does it come from

The grapes are sourced from the area of Su Staini Saliu, located in the municipality of Serdiana in Southern Sardinia. This origin connects Oltreluna to a specific production zone of Monica di Sardegna, maintaining a well-defined territorial identity without adding unspecified details.

How is it produced

Harvesting is manual and takes place in the early morning hours. At the winery, the must ferments at a controlled temperature with skin maceration for 10 days; this is followed by malolactic fermentation, which completes the evolution of the wine. Maturation continues for 3 months in cask, helping to integrate the taste structure and spicy nuances.

Tasting notes

In the glass it displays a deep ruby red color. The aromatic profile is intense and vinous, with notes of plum jam and morello cherries, complemented by hints of leather, black pepper, and toasted coffee. On the palate, it is full-bodied and enveloping, with elegant, soft tannins and a long-lasting finish, in line with its fruity and spicy sensations.

Food pairings

It pairs easily with appetizers, soups, and semi-aged cheeses. Its structure and soft tannins go well with flavorful dishes, while the fruity character and spicy notes remain clearly recognizable during tasting, maintaining balance and continuity at the table.

When to serve it

It is perfect for lunches and dinners where a full-bodied and enveloping red is desired to accompany the entire meal. The soft tannins and persistence make it suitable for warm dishes and semi-aged cheeses. The winemaking choices, from malolactic fermentation to the brief maturation in cask, support an intense and immediate profile.