||5% Bovale, 5% Carignano, 90% Monica
||Mediterranean, mild winters, limited rainfall, very hot and windy summers.
|Composition of the land
||Limestone-clayey structure, soft slope, good sun and wind exposure, average rainfall about 550 mm/year.
||Fermentation at controlled temperature of 27-28 °C for 8-10 days with moderate extraction of phenolic substances.
||Development in concrete tanks and for a short period in small casks of French oak.
||Traditional pasta with sauce, tasty fish soups, tuna trance, wet lamb, medium seasoning pecorino.
||Price Argiolas Perdera Monica 2016 € 8.50