The Monica grape could have been imported to Sardinia from Spain under the name Morillo. Mora would be a corruption of that word, which, in turn, would become Monica through Italianization. The variety is cultivated in almost all of the viticultural districts of Sardinia, especially in warm zones like the Campidano.
Unlike the Monica di Cagliari, the Monica di Sardegna is made in combination with other grapes. The share of Monica is 85%, while the remainder can consist of other red grapes grown on the island. Usually, Pascale di Cagliari and Carignano are employed.