The wine bears the same name as the district in which it is produced. That area is in the middle of Sardinia, between the Barbagia hills and the western slopes of the Gennargentu, the island’s highest mountain chain. 
The principal grape of the mixture used in making Mondralisai is the Bovale Sardo, which is commonly called Muristellu.

       The same term has been applied to the wine as well since the 18th century. The variety’s origin is clearly Spanish, for it is linked historically to the arrival of the Aragonese on Sardinia and the first plantings occurred in the Alghero district.

       A variety much appreciated by Sardinian growers, the Bovale Sardo was immediately replanted after the destruction wrought by the phylloxera plant louse because it is adapted to all kinds of terrain. It is also easily grafted to American rootstocks, highly resistant to difficult climatic conditions and is a substantial producer, a virtue that is not accompanied by any defects in terms of quality. 
       Bovale is most extensively cultivated in the Mandrolisai area. It was traditionally trained to the alberello system but is now being increasingly pruned along espalier lines in plantings on the Guyot pattern.  

Map of the production area

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