Cantina Mesa
Carignano del Sulcis Superiore Gavino 2020
| Denomination | DOC Carignano del Sulcis Rosso Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Carignano |
| Aging | After racking, aged for 18 months in 500-litre tonneaux, followed by a minimum of 9 months of bottle ageing. |
- Origin and grape variety: DOC Sulcis Superiore, Sardinia; 100% Carignano, vintage 2020
- Aroma: notes of ripe red and black fruits, Mediterranean herbs, spices, tobacco and chocolate
- Taste: generous structure, pronounced freshness, full-bodied, firm tannins and savouriness
- Ageing: 18 months in 500-litre barrels and 9 months in bottle; gravity racking
- Serving: decant for 1 hour, serve at 16-18°C with game, pork and mature cheeses
Description
What kind of wine it is
Mesa Carignano del Sulcis Superiore Gavino expresses the identity of Sardinia through Carignano grapes. It displays an intense ruby red colour and a layered aromatic profile, featuring notes of ripe red and black fruits, Mediterranean scrub, sweet spices, tobacco and chocolate. On the palate, this Carignano del Sulcis Superiore offers a generous and harmonious sip, driven by vibrant freshness. The fleshy texture is balanced by bold tannins and a distinct mineral savouriness. A red wine of great structure, ideal for accompanying robust flavours based on meat and game, such as braised venison or sweet and sour wild boar.
Where it comes from
It originates in Sulcis Iglesiente, at the south-western tip of Sardinia, from historic vines grown as free-standing bush vines. The roots delve into valleys characterised by sandy soils rich in clay and limestone, with a sub-alkaline and mineral profile that defines the character of the grapes. The Mediterranean climate is marked by hot summers, limited winter rainfall and frequent maestrale winds. These environmental conditions protect the plants and ensure optimal ripening, resulting in a dynamic, bright and deeply savoury flavour profile in the glass.
How it is produced
After harvesting, skin maceration lasts for about twenty-five days with daily punch-downs and délestage for precise extraction. To preserve the integrity of the must, Mesa transfers the liquid exclusively by natural gravity. The wine then matures in wooden barrels for eighteen months, an essential stage to soften the phenolic load and harmonise the aromatic notes. The evolution is completed with a final ageing of at least nine months, essential to consolidate the overall balance and tannic structure.
History and Curiosities
Born in 2004 from the intuition of Gavino Sanna, this Carignano del Sulcis Superiore embodies the essence of conviviality at the table. Cantina Mesa cultivates bush-trained vines on sandy soils, working with a rigorous artisanal approach. The use of gravity-fed racking, without mechanical pumps, allows the integrity of the fruit to be preserved. Thanks to slow maturation in tonneaux, the wine reveals a full body, in which bold tannins and a vibrant savouriness pay homage to the authentic soul of Sardinia.
Awards
-
2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
93/100
One of the most prestigious wine guides in Italy.
-
2020
3One of the most prestigious wine guides in Italy.
-
2020
4Italian Sommelier Association (AIS) guide
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 Superiore Gavino 2020 |
|---|---|
| Type | Red still |
| Denomination | Carignano del Sulcis DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Carignano |
| Country | Italy |
| Region | Sardinia |
| Vendor | Cantina Mesa |
| Story | History and Curiosities Born in 2004 from the intuition of Gavino Sanna, this Carignano del Sulcis Superiore embodies the essence of conviviality at the table. Cantina Mesa cultivates bush-trained vines on sandy soils, working with a rigorous artisanal approach. The use of gravity-fed racking, without mechanical pumps, allows the integrity of the fruit to be preserved. Thanks to slow maturation in tonneaux, the wine reveals a full body, in which bold tannins and a vibrant savouriness pay homage to the authentic soul of Sardinia. |
| Origin | Il territorio del Sulcis Iglesiente, nell’estremità sud-ovest della Sardegna, Italia |
| Climate | Mediterranean climate with scarce annual rainfall concentrated in autumn and winter, frequent mistral winds, warm summers and springs, mild and dry autumns and winters |
| Soil composition | Calcareous debris and red clays combined with aeolian sands (sandy loam soils) |
| Cultivation system | Bush vine (alberello), predominantly ungrafted |
| Harvest | Between late September and early October |
| Fermentation | Approximately 25 days |
| Production technique | Destemming and maceration for about 25 days with daily punch-downs and rack and return; racking by natural gravity; ageing for 18 months in 500-litre tonneaux and at least 9 months in bottle |
| Wine making | The destemmed grapes are macerated for about 25 days with daily punch-downs and rack-and-return operations. |
| Aging | After racking, aged for 18 months in 500-litre tonneaux, followed by a minimum of 9 months of bottle ageing. |
| Year production | 650000 bottles |
| Allergens | Contains sulphites |