Cantina Mesa
Carignano del Sulcis Buio 2024
| Denomination | DOC Carignano del Sulcis Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Carignano |
| Aging | Aged for 6 months in cement tanks and at least 3 months in bottle. |
- Grape variety and designation: 100% Carignano, Carignano del Sulcis DOC, vintage 2024, 14% vol
- Vinification: 8-day maceration on the skins at 24-26 °C with completed malolactic fermentation
- Ageing: 6 months in concrete vats and at least 3 months in bottle for a balanced flavour
- Aromatic profile: notes of ripe red fruit, geranium and black pepper, with a long, balsamic finish
- Pairings and serving: ideal with barbecues, red meats, game and tuna; serve at 14-16 °C
Description
What kind of wine it is
Mesa Buio is a still red wine that represents an authentic expression of Carignano. This Carignano del Sulcis offers a broad sensory profile, characterised by a savoury entry on the palate and an enveloping texture. The tasting reveals well-integrated sweet tannins and a persistent finish with pleasant balsamic notes. On the nose, the aromatic profile develops through clear hints of ripe red fruit, geranium and black pepper, enriched by subtle mineral nuances.
Where it comes from
The wine originates from the south-western tip of Sardinia, in the heart of Sulcis. The environment is dominated by a Mediterranean climate, with hot summers tempered by the mistral wind and little rainfall during the winter months. The Carignano vines grow on sandy soils and calcareous-clay soils, rich in stones and endowed with a valuable mineral heritage. These conditions allow the grapes to reach ideal phenolic ripeness, ensuring the wine has a solid structure that preserves aromatic clarity.
How it is produced
The production of Mesa Buio follows a non-invasive approach, favouring gravity flow to avoid mechanical stress on the grapes. Vinification begins with an eight-day skin maceration at controlled temperature, essential for extracting colour and phenolic components. After malolactic fermentation, which softens the structure, maturation continues for six months in cement tanks. This is followed by a period of bottle ageing, an essential step to stabilise the aromas and ensure a harmonious drinking experience.
History and Curiosities
Originating from Sulcis, in the south-west of Sardinia, this wine celebrates the meeting between the Carignano tradition and the vision of Cantina Mesa. Founded in 2004 from the intuition of Gavino Sanna, the estate expresses the essence of the Mediterranean climate and particularly suited sandy soils. Under the guidance of oenologist Stefano Cova, the winery favours gentle, gravity-fed processes, avoiding the use of mechanical pumps to preserve the fruit's identity intact and offer a pure and faithful interpretation of this splendid Sardinian territory.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 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 Buio 2024 |
|---|---|
| Type | Red still |
| Denomination | Carignano del Sulcis DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Carignano |
| Country | Italy |
| Region | Sardinia |
| Vendor | Cantina Mesa |
| Story | History and Curiosities Originating from Sulcis, in the south-west of Sardinia, this wine celebrates the meeting between the Carignano tradition and the vision of Cantina Mesa. Founded in 2004 from the intuition of Gavino Sanna, the estate expresses the essence of the Mediterranean climate and particularly suited sandy soils. Under the guidance of oenologist Stefano Cova, the winery favours gentle, gravity-fed processes, avoiding the use of mechanical pumps to preserve the fruit's identity intact and offer a pure and faithful interpretation of this splendid Sardinian territory. |
| Origin | Sulcis territory, in the far south-west of Sardinia |
| Climate | Mediterranean climate |
| Soil composition | The soil is sandy and calcareous-clayey in nature, rich in stones, structurally of medium texture, with a fair supply of organic matter and a slightly alkaline reaction. It is sufficiently endowed with the mineral elements that determine its quality. |
| Cultivation system | Espalier trained with spurred cordon and bush vines on own roots |
| Yield per hectare | 85 quintals per hectare |
| Harvest | From the second to the third ten-day period of September |
| Fermentation temperature | 24-26 °C |
| Fermentation | 8 days |
| Production technique | 8-day maceration on the skins at 24-26 °C; malolactic fermentation completed; ageing for 6 months in concrete tanks and at least 3 months in the bottle; movement in the cellar by natural gravity without mechanical pumps |
| Wine making | 8-day maceration at 24-26 °C on the skins; malolactic fermentation completed; aged for 6 months in concrete tanks and at least 3 months in bottle. |
| Aging | Aged for 6 months in cement tanks and at least 3 months in bottle. |
| Allergens | Contains sulphites |