2023 Cantina Atzei, `Saragat` Monica - Liberty

Atzei, in Sardinia, is part of the Fantini group, founded by Valentino Sciotti in 1994 to produce top-quality wine from southern Italy and its islands. Valentino has been enamoured by Sardinia and its characterful wines for his whole career. As a result, founding the Atzei winery was the perfect excuse for him to explore the island further. The oenological team is headed by Dennis Verdecchia, supported by Sardinian winemaker Daniele Manca and with the consultancy of Alberto Antonini. Together, they produce high-quality wines from selected vineyards planted around the village of Mogoro, just south of Oristano, in the southwestern part of the island. As with the other Fantini ventures, this project aims to produce wines from lesser-known regions, using grape varieties suited to producing quality wines.

‘Saragat’ Vermentino is fermented at low temperatures and aged in stainless steel tanks with bâtonnage for 40 days. It displays vibrant aromatics and a clear elderberry note with great texture on the palate and a long savoury finish. The red ‘Saragat’ Monica is made from the indigenous Monica, a grape variety grown only in certain areas of the island. A strict selection in the vineyards ensures great concentration of flavours. After pressing, a temperature-controlled fermentation takes place, followed by ageing in French oak barrels for six months. The resulting wine has intense notes of marasca cherry and plum with a hint of spice on the palate. It shows great balance and is underpinned by a remarkable depth.

Monica, an indigenous grape variety, is sourced from bush-trained vineyards located in the Oristano area of southern Sardinia. The surrounding mountains create a perfect micro-climate to support vine health, even in the hottest months of the year. The soils are deep and predominantly sand, which aids drainage and helps to retain heat, producing highly aromatic wines.

The 2023 vintage in Sardinia faced a mix of challenging weather conditions, but ultimately resulted in wines with strong character and good quality. The season started with a dry winter, which continued into a hot summer with periods of rain and unsettled weather, especially in July and August. The resulting wines have good colour and flavour concentration, offering a lighter, fresher profile than previous vintages.

After a 10-day maceration and soft pressing, the grapes were fermented using selected yeasts at a controlled temperature of 24-26°C. The wine was then aged for six months in French oak barrels and concrete tanks.

A brilliant ruby red with purple reflections. ‘Saragat’ Monica has intense notes of marasca cherry and plum with a hint of spice on the palate, which shows great balance that is underpinned by a remarkable depth and silky tannins.