Monica is a red grape of Sardinia, grown across the island and especially in the south, around Cagliari. It makes soft, light- to medium-bodied reds with red cherry, plum and Mediterranean herbs, easy to drink and usually meant to be enjoyed young.
Monica has been grown in Sardinia for centuries. It is often said to have been brought from Spain during the long period of Aragonese and Spanish rule, or spread by monks, which would explain the name, but its origin is not proven and no matching Spanish variety has been identified with certainty. For a long time it was one of the island's everyday reds.
The climate is hot and dry, with strong winds, and many vineyards are still trained as low bush vines (alberello).
Most Monica is unoaked and best within two or three years. It can be served slightly cool. A few producers make more serious versions from old vines, sometimes aged in wood, with more depth and a longer finish.
Start with a Monica di Sardegna DOC, a good-value red for everyday meals. Producers worth knowing include Argiolas, Pala, Santadi, Dettori and I Garagisti di Sorgono.
Monica shares the island with Cannonau and Carignano, and is a lighter alternative to both. Like Frappato from Sicily, it shows the softer side of island reds. Read our best Sardinia wines, the best light Italian red wines for summer, or browse the grape varieties index.