Cantina Mesa
Carignano del Sulcis Riserva Buio Buio 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 | 10-12 months in French oak barriques (second and third use), followed by at least 4-6 months in bottle |
- Name and vintage: Carignano del Sulcis DOC Riserva Buio Buio 2022
- Grapes and origin: 100% Carignano from the coastal area of Sulcis, south-west Sardinia
- Vinification: Fermentation in steel, maceration for 10–15 days at 26–28°C and malolactic fermentation
- Ageing: Maturation for 10–12 months in French barriques followed by 4–6 months in bottle
- Profile and serving: Plum, black cherry and velvety tannins; serve at 16–18°C, decant for 1 hour
Description
What kind of wine it is
Mesa Buio Buio is a still red wine of great depth that masterfully interprets the Carignano grapes of Sardinia. Belonging to the renowned Carignano del Sulcis Riserva denomination, this wine stands out for its structured and enveloping profile, where freshness and pronounced savouriness blend harmoniously with extremely velvety tannins. The tasting experience offers a satisfying and dynamic sip, characterised by a long and persistent finish with pleasant spicy hints of liquorice and notes of black fruit.
Where it comes from
The grapes grow in the Sulcis area, in the south-western tip of Sardinia, a short distance from the sea. The vineyards benefit from a breezy Mediterranean climate and take root in sandy and calcareous-clay soils. This composition, poor in organic matter but rich in minerals, gives the wine its unmistakable savoury and mineral character. The coastal influence promotes optimal ripening, ensuring a clear territorial expression and aromatic nuances ranging from ripe plum to elegant balsamic notes.
How it is produced
Production begins with a meticulous manual harvest of Carignano grapes grown as bush vines on their own roots. In the winery, the must undergoes maceration on the skins in steel tanks for about two weeks. To preserve the integrity of the raw material, the transfer of the liquid is carried out exclusively by natural gravity. The wine matures thanks to ageing in French oak barrels for almost a year, completed by an adequate period of rest in glass to best harmonise the entire aromatic complexity.
History and Curiosities
Founded in 2004 in the evocative terroir of Sulcis, Cantina Mesa enhances the Mediterranean character through the prestigious Buio Buio. This wine is born from ancient Carignano vineyards cultivated as free-standing bush vines just a stone's throw from the sea. Under the guidance of oenologist Stefano Cova, the company follows a philosophy of minimal mechanical intervention, favouring racking by natural gravity. Awarded the Bibenda 5 Grappoli, this Riserva matures for 10-12 months in French barriques, offering the palate a deep, authentic and rarely elegant expression.
Awards
-
2022
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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 2022 |
|---|---|
| Type | Red still |
| Denomination | Carignano del Sulcis DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Carignano |
| Country | Italy |
| Region | Sardinia |
| Vendor | Cantina Mesa |
| Story | History and Curiosities Founded in 2004 in the evocative terroir of Sulcis, Cantina Mesa enhances the Mediterranean character through the prestigious Buio Buio. This wine is born from ancient Carignano vineyards cultivated as free-standing bush vines just a stone's throw from the sea. Under the guidance of oenologist Stefano Cova, the company follows a philosophy of minimal mechanical intervention, favouring racking by natural gravity. Awarded the Bibenda 5 Grappoli, this Riserva matures for 10 2 months in French barriques, offering the palate a deep, authentic and rarely elegant expression. |
| Origin | Sulcis territory, in the south-west extremity 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-clayey, sub-alkaline, poor in organic matter but rich in minerals |
| Cultivation system | Bush vine on ungrafted rootstock and guyot/espalier |
| Yield per hectare | 7,000 kg/hectare |
| Harvest | Between late September and early October |
| Fermentation temperature | 26–28 °C |
| Fermentation | Approximately 10–15 days |
| Production technique | Fermentation in stainless steel with maceration on the skins for about 10–15 days at 26–28 °C, malolactic fermentation; ageing for 10–12 months in French oak barriques (second and third use) followed by at least 4–6 months in bottle; manual harvest |
| Wine making | Fermentation in stainless steel with maceration on the skins for about 10–15 days at 26–28 °C; malolactic fermentation. |
| Aging | 10 2 months in French oak barriques (second and third use), followed by at least 4-6 months in bottle |
| Allergens | Contains sulphites |