Grape variety: Monica, Carignano, Bovale Sardo
Region: Sardinia, Italy
Food pairing: Organic eggplant stuffed with tomato, garlic and Pecorino cheese
Off the western coast of Italy lies the island of Sardinia, where grape varietals indigenous to the island and unique winemaking practices have been (thankfully) preserved. And at the southern end of this island lies the Argiolas estate winery, where oenologist Giacomo Tachis crafts what Robert Parker called "a reference point" for Sardinian wines. "Simply put," Parker said, "I was blown away by the quality of the value-priced wines I tasted from Argiolas and I can't recommend them enough, particularly for readers who haven't yet discovered the uniqueness of the island's wines."The star grape of this bottling is the indigenous and organically farmed Monica grape, which carries a vibrant ruby color along with flavors and aromas of ripe berry fruits, licorice, flowers and black pepper. A small amount of Carignano and Bovale Sardo round out the blend before it's fermented in glass-lined cement tanks and aged in French oak for six months for elegance and structure.
http://www.garyswine.com/fine_wine/italy/70013.html
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