Monica Nera is the name of the grape used to make Perdera. It is called Monica di Sardegna, in the Mediterranean island of Sardinia, Italy. The origin of this grape is obscure. Some scholars say it is Spanish. Some others say Greek. Even others say it is older than that. Monica, the female proper name, has African roots.
'Perdera' is a blend of Monica, Carignano and Bovale Sardo, Monica being the dominant grape. This wine has soft, fresh, juicy black and red fruit, subtle herbal notes, and a soft, easy-drinking style, along with aromas and flavors of blackberry, red cherry, red plum, and dill with lively acidity and soft, dusty tannins.
Grilled tuna fish, salmon, stewed swordfish slowly cooked in tomatoes and saffron, classic Italian pasta dishes, and Pecorino cheese will match 'Perdera' like you wouldn't believe.