To produce the Monica di Sardegna DOC Cantina Atzei, after a 10-day maceration and soft pressing, the grapes were fermented using selected yeasts at a controlled temperature of 26-28°C. The wine was then aged for six months in a mixture of French oak barriques and concrete tanks.
Monica, an indigenous grape variety, is sourced from bush-trained vineyards located close to the village of Mogoro, in the Alta Marmilla sub-region of southern Sardinia. The soils are deep and predominantly sand, which aids drainage and helps to retain heat, producing highly aromatic wines. Atzei follow a strict selection process in the vineyards at harvest, ensuring that only the very best fruit is picked, and the resulting wines display excellent concentration of flavours.
Cantina Atzei is the newest Farnese project in Sardina, a region that stole Valentino Sciotti’s heart since he worked there before starting his impressive career in wine. The oenological team is headed by Dennis Verdicchia supported by Sardinian winemaker Daniele Manca and with the consultancy of Alberto Antonini. They produce high quality wines from selected vineyards that are planted around the village of Mogoro just south of Oristano in the southwestern part of the Island.