Argiolas Perdera

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Perdera Monica di Sardegna DOC bottle image

Wine Description

Argiolas is the foremost wine estate on the island of Sardinia producing archetypal wines from native varietals. The winery was founded in 1938 by Antonio Argiolas and was the first on the island to pursue quality over quantity. Today, the Argiolas family is recognized as Sardinia’s leading producer of wine.

Sardinia is the second-largest island in the Mediterranean and lies roughly 190 miles west of Italy's mainland. The vineyards of Argiolas are located in Serdiana in the Trexenta hills just north of the capital of Cagliari. Argiolas farms 600 acres of native Sardinian grapes including Nuragus, Monica, and Cannonau.

Perdera, meaning "place of many stones," is made from Monica, a grape that grows exclusively on the island of Sardinia and gives soft, easy-drinking wines with ample fruitiness. Some experts believe that Monica came from Spain but a genetic link has yet to be found. Monica is widely planted, easy to drink, and is very popular in Sardinia.

Antonio, Francesca and Valentina Argiolas

“Dark berries and musky floral aromas are complicated by underbrush and flint. Bright and juicy, with herbal blueberry and black cherry flavors lifted by a refreshing bitter edge. Finishes with good balance and youthfully chewy tannins.”
— Vinous, Jan 2016

“The Monica grape does not produce high-scoring wines, but this is one of the best expressions and best vintages I have ever tasted. The 2013 Monica di Sardegna Perdera is a zesty and playful wine that delivers a generous load of primary aromas. The bouquet offers direct and immediate tones of sour cherry, forest berry and white pepper corn. The wine shows many of the edgy and rustic qualities you often encounter within Italy's rich patrimony of indigenous grapes. This wine is 90% Monica with smaller parts Carignano and Bovale Sardo aged in neutral oak and cement.”
— Wine Advocate, Dec 2015

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Production area/appellation:

Monica di Sardegna DOC

Vineyard name

The Perdera vineyard

Vineyard size

74 acres

Soil composition

Calcareous Clay-Loam

Training method

Guyot

Elevation:

660 feet

Vines/acre:

2,200

Yield/acre:

2.4-2.8 tons

Exposure:

Southeastern

Year vineyard planted:

1975-1980

Harvest time:

September

First vintage of this wine:

1990

Bottles produced of this wine:

400,000

Maceration length:

6-8

Varietal composition:

90% Monica, 5% Carignano, 5% Bovale Sardo

Fermentation container:

Stainless steel tanks

Length of alcoholic fermentation:

7-8 days

Fermentation temperature:

82-86 °F

Maceration technique:

Racking

Malolactic fermentation:

Yes

Type of aging container:

Barrels and Cement vats

Type of oak:

French

Length of aging before bottling:

6-8 months in wood and 4 months in cement

Age of Aging Container:

One year

Length of bottle aging:

2-3 months

pH level:

3.9

Acidity:

4.8 g/L

Alcohol:

13.5 %

Dry extract:

29.4 g/L

Residual sugar:

1.1 g/L

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POS MATERIALS

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Argiolas Perdera

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