The trait of saltiness is most common of course to the wines of Jerez but is not unusual in wines based on Monica grapes. On Sardinia, where Monica vines are often raised not on usual trellises but allowed to climb on trees, they are exposed to two distinct factors – the deep clay and chalk soil and the sea breeze that carries with it a distinct salty tang.
Some adore that salt-factor, others despise it. A good way to check one's potential for enjoying "salty" wines before investing is to take, e.g. a glass of Primitivo or Zinfandel, to dip a finger into the wine, to place a single grain of salt on the finger, to let it sit for a minute or two and then to lick the finger.
As to the wine in question, our tasting notes are not that far apart. My own follows.
Argiolas, Monica di Sardegna, Perdera, Sardinia, 2005: Primarily Monica grapes blended with small amounts of Carignan and Bovale Sardo. Dark, almost inky garnet in color, medium- to full-bodied with firm tannins and spicy wood needing time to integrate but already showing fine balance and structure. Opens slowly but as it does it reveals generous plum and berry fruits, those backed up nicely by licorice and distinctly salty minerals and, on the long finish, a hint of chocolate. Give this one a bit of time. Best after 2009 and cellaring comfortably until 2012. Score 88. (Tasted twice with consistent notes 22 Jun 2008)