Cantina Mesa
Carignano del Sulcis Riserva Buio Buio 2023
Other years:
2022| Denomination | DOC Carignano del Sulcis Rosso Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Carignano |
| Aging | Ageing for 10–12 months in French oak barriques/tonneaux, followed by approximately 6 months in concrete tanks and at least 6 months of resting in the bottle. |
| Other years | 2022 |
- Denomination and variety: Carignano del Sulcis DOC Riserva produced from Carignano grapes
- Palate characteristics: Warm structure, soft tannins, freshness and mineral savouriness
- Aromas and aftertaste: Plum, balsamic notes, spices and a persistent liquorice finish
- Coastal territory: Vineyards in Sulcis near the sea, breezy climate, sandy and limestone soils
- Vinification: Maceration for 18-20 days, aged for 10-12 months in oak, then in concrete and bottle
Description
Type of wine
Mesa's Buio Buio is a still red wine from Sardinia that faithfully interprets the Carignano grape. An expression of the Carignano del Sulcis Riserva designation aged in French oak barrels, it offers a warm, structured, and enveloping profile. The tasting reveals a velvety tannic texture and a vibrant mineral savouriness, enriched by notes of red fruit, plum, balsamic hints, and oriental spices. The overall balance results in a long, spicy finish with echoes of liquorice, defining a deep and dynamic tasting experience.
Origin
The grapes grow in Sulcis, at the south-western tip of Sardinia, in a terroir constantly caressed by briny winds. The Mediterranean climate ensures optimal ripening of the bunches. The roots run deep into calcareous-clay and sandy soils, low in organic matter but extremely rich in microelements. This particular geology imparts a distinct mineral imprint and a precise savouriness to the glass. The proximity to the sea promotes a territorial aromatic expression, enhancing the typical balsamic nuances of the surrounding scrubland (macchia).
Production process
The process begins with a careful manual harvest from selected vineyards, grown as ungrafted bush vines. In the cellar, the destemmed grapes ferment in steel, completing a maceration on the skins for about three weeks. Mesa minimises mechanical impact, transferring the liquid solely by natural gravity. Ageing continues in French oak barrels for almost a year, followed by a period in concrete and resting in the bottle. This rigorous oenological practice shapes an elegant and well-integrated structure.
History and interesting facts
Founded in 2004 in the heart of the evocative Sulcis terroir, Cantina Mesa celebrates the authentic Sardinian essence with its Buio Buio. Under the guidance of oenologist Stefano Cova, the winery minimises mechanical intervention, carrying out rackings exclusively by natural gravity. This wine comes from 25-35-year-old vines, expertly cultivated as bush vines on their own roots a short distance from the sea. Awarded the prestigious 5 Grappoli Bibenda, this famous Riserva undergoes maceration for 18-20 days and ages for 10-12 months in French oak barriques.
Awards
-
2023
3One of the most prestigious wine guides in Italy.
-
2023
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2004
- Oenologist: Stefano Cova
- Bottles produced: 650.000
- Hectares: 73
In these valleys, characterised by sandy soils, wines of great character and luminosity are born, starting with the most typical grape varieties of the area: Carignano, Cannonau and Vermentino. In the heart of Sulcis, Cantina Mesa now has 73 hectares under vine - 66 of which are its own - where the vines are trained to the head-training or spurred cordon system.
The winery is in the village of Sant'Anna Arresi, the right place to create an ideal contrast with the terroir to create wines in all their nuances. This village is a candid, unusual and minimalist structure, surrounded by gentle hillsides and silhouetted amidst the green Mediterranean scrub.
Then, the winery is about 5,000 square metres, spread over three levels and arranged so that grapes and wine can be treated with the utmost respect and special care: no mechanical pumps, therefore, but movements that take place through the principle of "natural fall". Lastly, the ageing process is carried out in the basement of the cellar. This is how all the wines labelled Mesa are born, with names loaded with meaning such as "Buio", "Giunco", "Buio Buio" and "Opale", to continue with all the others. Territorial, integral, punctual and precise wines are the faithful expression of a region that is second to none when it comes to wine. Read more
| Name | Mesa Carignano del Sulcis Riserva Buio Buio 2023 |
|---|---|
| Type | Red still |
| Denomination | Carignano del Sulcis DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Carignano |
| Country | Italy |
| Region | Sardinia |
| Vendor | Cantina Mesa |
| Story | History and interesting facts Founded in 2004 in the heart of the evocative Sulcis terroir, Cantina Mesa celebrates the authentic Sardinian essence with its Buio Buio. Under the guidance of oenologist Stefano Cova, the winery minimises mechanical intervention, carrying out rackings exclusively by natural gravity. This wine comes from 25-35-year-old vines, expertly cultivated as bush vines on their own roots a short distance from the sea. Awarded the prestigious 5 Grappoli Bibenda, this famous Riserva undergoes maceration for 18-20 days and ages for 10 2 months in French oak barriques. |
| Origin | Sulcis territory, in the south-western tip of Sardinia |
| Climate | Mediterranean with low annual rainfall concentrated in autumn and winter; frequent winds; high temperatures in spring and summer; mild autumn; variable winter temperatures (from dry cold to mild) |
| Soil composition | Sandy and calcareous-clay, sub-alkaline, low in organic matter but rich in minerals |
| Cultivation system | Bush-vine on own roots and Guyot/espalier |
| Yield per hectare | 50–60 quintals per hectare |
| Fermentation | 18–20 days |
| Production technique | Hand-harvested; destemmed; maceration on the skins during fermentation in stainless steel tanks; natural gravity racking; aged for 10–12 months in French oak barriques/tonneaux, followed by a potential period in concrete tanks and bottle maturation. |
| Wine making | Manual harvesting; destemming; maceration on the skins during fermentation in stainless steel tanks for approximately 18–20 days (around two weeks); rackings/transfers by gravity flow; ageing for 10–12 months in French oak barriques/tonneaux; optional rest in concrete tanks (approx. 6 months); bottle ageing for at least 6 months before release. |
| Aging | Ageing for 10–12 months in French oak barriques/tonneaux, followed by approximately 6 months in concrete tanks and at least 6 months of resting in the bottle. |
| Allergens | Contains sulphites |