NABUI
Isola dei Nuraghi IGT Monica – Bovale
CLASSIFICATION
Isola dei Nuraghi IGT Monica – Bovale
GRAPES
Monica 100%
It is the Sardinian pronunciation of “Neapolis”, Carthaginian city in the area of Mogoro, where some vineyards of Monica are located.
MONICA
It is another of the vines of the Sardinian tradition, of which we have references since the time of the Aragonese presence in Sardinia (about 1325 AD). It is very used in the island for its great
adaptability to different pedoclimatic conditions. A vine of medium-high vigor, it has a fairly developed cluster, winged with medium-sized berries. The skin of good thickness is black-violet,
not always of intense shade. The plant resists well to cryptogams and matures between the second and the third decade of September.
TASTING NOTES
A beautiful intense red rich in purple nuances, which with evolution are nuanced in warmer shades. The scent of racking is added to the ripe wild blackberries and light balsamic notes. The
taste immediately reveals the complex structure and is characterized by the balance between freshness, sweet tannins and good persistence.
Alcohol: 13% vol.
Serving Temperature: 16-18° C.
IT’S BEST ENJOYED WITH…
Structured dishes such as ravioli stuffed with braised or long-cooked meats; roasts or nuanced red meat and game, as well as medium and long-aged cheeses.
THE VINEYARDS OF NABUI
Sapling vineyards located in a particular area of the municipality of Mogoro, characterized by sandy soils. The soil is loose deep, characterized by quaternary sands. The climate is Mediterranean with mild winters and hot summers, mitigated by the salty mistral wind. Average annual rainfall of 500 mm. The harvest is manual with mashing of the grapes within a few hours from the harvest. The yield per hectare is 70/80 q.
VINIFICATION AND AGING
Control of fermentation temperature and use of selected yeasts. The vinification involves a period of fermentation maceration lasting about 15 days conducted at a temperature of 24-26
ºC. Aging takes place in wood and steel for about a year. They use large barrels (15 and 30 hl) that allow the evolution with a delicate oxygenation of the wine.
BOTTLING AND DEVELOPMENT
Sterile under pressure of nitrogen. Nabui improves with time, and develops olfactory nuances of ripe berries, as well as light cocoa notes. Optimal storage conditions are essential to
appreciate the best characteristics of the wine.
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The Nasco is a grape variety we can find in the southern part of the island and is highly appreciated for its quality, to the point of being considered one of the most important wines of Sardinia since the late 1800s, during the Vienna World Exposition. Its name is believed to come from the Latin term “nuscus,” which means moss, indicating a distinctive olfactory detail. It is a medium-vigor grape variety with semi-clustered and scattered bunches. The grapes typically ripen between the third decade of September and the first decade of October.
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