THE STORY OF A WINEMAKING AREA

We want to tell you the story of a fabulous winemaking area. A terroir with a mother’s ge- nerosity, a land that holds nothing back; its riches and subtleties, its aromas and fra- grances, soul and know-ledge. A place where sea and sky form a single source of light, where vines grow on hillsides pampered by caring nature, lulled by the sun and caressed by a wind permeated with the scents of the sea and the Mediterranean. The story of a land with a culture of hard labour, but also love and dedication, a strong sentiment that harks back to an ancient art and tradition.

Gavino Sanna THE PHILOSOPHY

The name Mesa, which in both love, simplicity, and fragrant the island’s generosity and of celebrated and awarded Sardinian and in Spanish means odours. Of the Sardinian earth. its culture, expressed through advertising professional, who table or dinner table, sums up Mesa was thus born as a de- one of its most noble cultural dreamed of creating something in just four letters the very soul claration of love for , treasures, wine. It represents extraordinary, as unique and of the winery. Nourishment, a as a marriage of beauty and the fulfilment of a dream of simple as his own land, and for meal among friends, maternal goodness, as a celebration of Gavino Sanna, ’s most his own land. THE WINE CELLAR

A striking, white structure, of minimalist line, all but unprecedented, stands in Sulcis , enfolded tenderly by the hillslopes that overlook Porto Pino. It rises up from amidst the dark green of the Mediterranean scrub and the vineyards, gazing contentedly over the land that spreads out from it in every direction and over the fruits of its own labour, noted with amaze- ment and wonder by a multitude of eyes that can glimpse it even from afar. Its main entrance and massive exterior wall summon up impressions of Mesa’s wine labels. Its interior comprises five thousand square metres on three levels, every inch as modern as possible and designed around a process which ensures that both grapes and wine will be treated with the deepest respect, with immense windows allowing one to follow visually every step in production. No pumps work here, since everything follows the principle of natural gravity-flow. The grapes are destemmed and lightly crushed on the uppermost level, then the must flows down to the fermenters on the ground level where it goes through the various steps of vinification. For the last step, that of maturation in French barriques, in lined cement vats, or in stainless steel tanks, the wine travels down to the lowermost, hidden reaches of the cellar, a good number of metres below ground. VINEYARDS

Mesa’s vineyards extend for more than 78 hectares (192 acres), of which 66 (163 acres) are owned by the estate. The vines are trained vertically, mostly using Cordon Spur and to some extent also alberello (bush training), depending on the local conditions and the exposure.

Vineyards are located in: Su Baroni Cannigonis Bentu Estu

Olbia Sassari

Nuoro

Cagliari Carignano del Sulcis DOC

Vermentino di Sardegna DOC / Cannonau du Sardegna DOC / Isola dei Nuraghi IGT

Carignano del sulcis DOC THE BOTTLES

Once again, here is a modern notes that these rounded bottles, Extraordinary. This is the initial size: the half-litre 500ml format the couple who will find that it design, one of immediate appeal self-confident and severe at the impact, then: Sardinian women, instead of the traditional 350ml. offers the perfect 2 glasses each. and conviction, a style conso- same time, are inspired by “the and their island interpreted This format offers a number of It also represents the optimal size nant with the overall image of the women going to Mass in the through this black, inaccessible advantages to those who use for those dining together who winery, as well as with the desire morning or reciting the Rosary colour. ”Right from its debut, it. It is perfect for the wine lover want to enjoy various wines, of expressing Sardinia using a in the evening, as they walk even Mesa’s “small” bottle enjoying wine alone but not starting, say, with an aperitif, new and unusual language, but along in single file. Graceful has attracted attention and wanting have some wine left then passing on to a red, or if one perfectly in harmony with women belonging to an ancient captivated the pu-blic because over in the 750ml size, or who they want to pair various wines the island’s roots. Gavino Sanna Sardinia, all dressed in black. of its stylishness and its unusual finds the 375ml too small, or for with different dishes. MESA RANGE

SELECTION LINE

CLASSIC LINE

PRIMO LINE PRIMO LINE

PRIMO BIANCO PRIMO SCURO PRIMO ROSSO VERMENTINO DI SARDEGNA DOC CANNONAIU DI SARDEGNA DOC ISOLA DEI NURAGHI IGT

GRAPES: Vermentino. GRAPES: indigenous red grapes. GRAPES: Cannonau. PRODUCTION ZONE: the sulcis area, in the PRODUCTION ZONE: the sulcis area, in the far south west of Sardinia. PRODUCTION ZONE: central Sardinia. far south west of sardinia. CLIMATE: a mediterranean climate, with CLIMATE: a mediterranean climate, with scattered low annual rainfall mainly in autumn CLIMATE: a mediterranean climate, with scattered low annual rainfall mainly in autumn and winter months, frequent mistral winds, scattered low annual rainfall mainly in autumn and winter months, frequent mistral winds, high summer and spring temperatures, mild and winter months, frequent mistral winds, high summer and spring temperatures, mild high summer and spring temperatures, mild autumns and mild to cool and dry winters. autumns and mild to cool and dry winters. autumns and mild or cold and dry winters. SOIL: the vermentino grows on alluvial SOIL: the terrain is composed of typical deposits and cemented aeolian sandstone SOIL: the cannonau grows on slope and limestone detritus and red clay combined with with clay loam texture, formed during the alluvial deposits of volcanic basalt rock relatively cemented aeolian sands. The soil is pleistocene. the soil ph is slightly alkaline, originating from the pleistocene and late loamy sand, well-structured and fertile, rich in calcium and micronutrients so, in spite of the well-structured, with a good level of stony pleistocene. soil is clay loam, with an alkaline ph, stony close to surface and at moderate high silica sand content, very well-suited to particles, rich in calcium, magnesium and viticulture. potassium. depth, has excellent structure and is very rich in micronutrients. TRAINING SYSTEM: spur-pruned cordon TRAINING SYSTEM: guyot. TRAINING SYSTEM: bush vines, spur- HARVEST: mid-september. HARVEST: between end of august and pruned. beginning of september. VINIFICATION: maceration with skins for 4-6 HARVEST: end of september- beginning of days, steel-aged for 3 months and at least 2 VINIFICATION: fermentation is performed october. months in the bottle. between 12° and 14°c. followed by a short period of steel-aging and at least 2 months COLOUR: deep ruby. VINIFICATION: maceration approx. 1 week maturing in bottles. at 24 - 26°c. steel-aged for a number of AROMA: distinct aroma with notes of ripe red fruits. COLOUR: bright straw yellow with subtle months and finally 2 months in bottle. green reflections. TASTE: flavor reminiscent of red fruit, COLOUR: ruby. balanced and solid structure, lingering finish. AROMA: relatively intense with clear notes of PAIRINGS: cold cuts, stewed eel, oily fish, white-fleshed fruit and floral hints AROMA: good intensity of aroma with hints pasta dishes with meat. of ripe red fruits, berries and violets. TASTE: balanced and bright, with enough ALCOHOL CONTENT: 14% vol freshness and richness to allow each tasting TASTE: balanced and bodiful with a warm SERVING TEMPERATURE: 16 - 17°c phase to flow and give substance to the lingering finish. excellent structure with soft citrussy, herbal finish. tannins, fruity flavou . PAIRINGS: salted fish, seafood starters, PAIRINGS: cold cuts, oily fish, grilled meats, creamy cheeses. semi-soft and medium-hard cheeses. ALCOHOL CONTENT: 13% vol ALCOHOL CONTENT: 14.5% vol SERVING TEMPERATURE: summer: 8 - 10°c, winter: 12°c. SERVING TEMPERATURE: 16°c CLASSIC LINE

GIUNCO ROSA GRANDE BUIO VERMENTINO DI SARDEGNA DOC CARIGNANO DEL SULCIS DOC CARIGNANO DEL SULCIS DOC

GRAPES: Vermentino. GRAPES: Carignano. GRAPES: Carignano.

PRODUCTION ZONE: the Sulcis area, in PRODUCTION ZONE: the Sulcis area, in PRODUCTION ZONE: the sulcis area, in the the far south west of Sardinia. the far south west of Sardinia. far south west of Sardinia. CLIMATE: a mediterranean climate, with CLIMATE: a mediterranean climate, with CLIMATE: a mediterranean climate, with scattered low annual rainfall mainly in autumn scattered low annual rainfall mainly in autumn scattered low annual rainfall mainly in autumn and winter months, frequent mistral winds, and winter months, frequent mistral winds, and winter months, frequent mistral winds, high high summer and spring temperatures, mild high summer and spring temperatures, mild summer and spring temperatures, mild autumns autumns and mild or cold and dry winters. autumns and mild or cold and dry winters. and mild or cold and dry winters. SOIL: the vermentino grows on alluvial deposits and cemented aeolian sandstone SOIL: the terrain is composed of typical SOIL: the terrain is composed of typical with clay loam texture, formed during the limestone detritus and red clay combined with limestone detritus and red clay combined with pleistocene. the soil ph is slightly alkaline, relatively cemented aeolian sands. the soil is relatively cemented aeolian sands. the soil is well-structured, with a good level of stony loamy sand, well-structured and fertile, rich loamy sand, well-structured and fertile, rich in particles, rich in calcium, magnesium and in calcium and micronutrients so, in spite of calcium and micronutrients so, in spite of the potassium. the high silica sand content, very well-suited high silica sand content, very well-suited to to viticulture. viticulture. TRAINING SYSTEM: guyot. HARVEST: manual in 20kg crates between TRAINING SYSTEM: spur-pruned cordon. TRAINING SYSTEM: spur-pruned cordon. the end of august and the beginning of HARVEST: early september. HARVEST: mid to late september. september after thinning of the bunches -post veraison- followed by careful selection before VINIFICATION: destemmed crushed grapes VINIFICATION: grapes are destemmed and final delive y to the winery. undergo pre-fermentation maceration for at lightly crushed and then fall into the vats for VINIFICATION: grapes are chilled at 10°c least 12 hours. after pressing fermentation fermentation, they macerate with the must for before destemming and gentle pressing. is induced using selected yeasts at 16°-18°c 9-12 days at 26°c. after racking the wine is left the first fractions, the most prized, are cold- in steel vats. the wine is stabilized and aged to age in steel for at least 6 months. maturation decanted for 48 hours before fermentation is in steel then finished in bottles for at least 2 is completed in bottle for at least 2 months. months. begun and kept at 15°-18°c. the wine is left COLOUR: dense, bright ruby red. on the lees for at least 4 months. the wine is COLOUR: bright light cherry pink. bottle aged for at least 1 month before sale. AROMA: ample, sophisticated nose with hints COLOUR: bright straw yellow. AROMA: delicate, elegant nose with floral of ripe red berries, mediterranean herbs and notes of wild rose and fruity notes of raspberry hot spices. AROMA: intense with citrus zest, white- and forest fruits. fleshed fuit and tropical fruits with balsamic TASTE: exudes nobility and richness in spite of notes from mediterranean shrubs and hints of TASTE: both harmonious and energetic, with its energetic, eager youthfulness rich in iodine iodine. savoury and fresh notes taming the initial hit of and flesh . biting but not aggressive tannins, alcohol and strengthening the aromatic finish coupe with underlying savouriness, give TASTE: tasting is energetic and quick-fire yet of berry fruits. momentum to the fruity and balsamic notes. all-embracing, freshness and saltiness dictate the rhythym and underpin the aromatic fruity PAIRINGS: spicy starters, pasta dishes with PAIRINGS: intensely flavoured pasta and rice and balsamic hints. fish or poultry, pink fish and seafood (salmon, dishes, chargrilled tuna and red meats, game PAIRINGS: fish soups, crustaceans, filled prawns, lobster), strong medium-ripe cheeses. birds, pecorino sardo cheese. pastas, fish dishes, creamy cheeses. ALCOHOL CONTENT: 14.5% vol ALCOHOL CONTENT: 14% vol ALCOHOL CONTENT: 13.5% vol SERVING TEMPERATURE: 10 - 12° c SERVING TEMPERATURE: 15 - 17°c SERVING TEMPERATURE: 7 - 9° c

Also available in 500 ml format “giunco piccolo” Also available in 500 ml format “meno buio” SELECTION LINE

OPALE BUIO BUIO MORO VERMENTINO DI SARDEGNA DOC CARIGNANO DEL SULCIS DOC CANNONAU DI SARDEGNA DOC RISERVA

GRAPES: Vermentino. PRODUCTION ZONE: the sulcis area, in the GRAPES: Carignano. GRAPES: Cannonau. far south west of Sardinia. PRODUCTION ZONE: the sulcis area, in the PRODUCTION ZONE: central Sardinia. far suth west of Sardinia. CLIMATE: a mediterranean climate, with CLIMATE: a mediterranean climate, with scattered low annual rainfall mainly in autumn CLIMATE: a mediterranean climate, with scattered low annual rainfall mainly in autumn and winter months, frequent mistral winds, scattered low annual rainfall mainly in autumn and winter months, frequent mistral winds, high summer and spring temperatures, mild and winter months, frequent mistral winds, high high summer and spring temperatures, mild autumns and mild or cold and dry winters. summer and spring temperatures, mild autumns autumns and mild or cold and dry winters. and mild or cold and dry winters. SOIL: the vermentino grows on alluvial CARATTERE DEL SOIL: the cannonau grows deposits and cemented aeolian sandstone SOIL: the terrain on which the vineyard sits is on slope and colluvial deposits of volcanic with clay loam texture, formed during the composed of typical limestone detritus and red basalt rock originating from the pleistocene pleistocene. The soil ph is slightly alkaline, clay combined with relatively cemented aeolian and late pleistocene. soil is clay loam, with well-structured, with a good level of stony sands. the soil is loamy sand, well-structured and an alkaline ph, stony close to surface and at particles, rich in calcium, magnesium and fertile, rich in calcium and micronutrients so, in moderate depth, has excellent structure and is potassium. spite of the high silica sand content, very well- very rich in micronutrients. suited to viticulture. TRAINING SYSTEM: guyot. TRAINING SYSTEM: bush vines and spur- HARVEST: between mid and late september. TRAINING SYSTEM: spur-pruned cordon, bush pruned cordon. vines. VINIFICATION: the crushed destemmed HARVEST: early october. HARVEST: between late september and early grapes are chilled to 4°c and macerated for VINIFICATION: maceration and periodic october. around 12 hours. followed by soft pressing rack-and-return during fermentation in steel for then natural cold decanting of the must. VINIFICATION: grapes are only destemmed, around 14 days at a constant temperature of fermentation using selected yeasts at 18°- maceration during fermentation is extended to between 24° and 28°c. after racking wine is 20°c. after fermentation, the wine is left on the 18-20 days maintaining a constant temperature steel-stabilized and aged for 9 months and a lees for 6 months. maturation is completed in between 24° and 28°c. the wine is partly minium of 2 months in the bottle. bottle for a minimum of 2 months. wood-aged in 2nd or 3rd vintage tonneaux or COLOUR: bright, consistent ruby red with barriques for 12 months and partly steel-aged. COLOUR: intense straw yellow with golden purplish tints. hues. assemblage in concrete for a minimum of 6 month is followed by maturation in bottle for at AROMA: impact is dominated by rich AROMA: intensity, richness and complexity. least 6 months. bouquet of red and black berries, including mature yellowfleshed fruits, notes of raspberries, blackcurrant and blackberries., COLOUR: intense ruby red with bright, iridiscent mediterranean shrubs and iodine which create and floral notes of violets and herbal notes tones. an intriguing mix with hints of sweet spices of mint. and patisserie. AROMA: on the nose the wine takes flight, its TASTE: abundance of alcohol gives the wine richness and aromatic complexity are gradually TASTE: the opening is sumptuous and fresh notes on one hand and savoury notes on revealed first in flowe y, red berry notes then rhythmic. the glycerol content gives a silky the other. two extremes providing the structure in tones of mediterranean balsalm and oriental texture which creates harmony and balance for the well-balanced flavour with assertive spice. when it meets the wine’s freshness and savoury sharp tannins keeping the progression notes. a finish with a below-the-surface energy TASTE: rich, full, satisfying. a silky, layered dynamic and even more intriguing with its that activates the aromatic return of fruit and progression which is enlivened by many-hued plunge into fruitiness. herbs. freshness, an underlying savoury streak and PAIRINGS: traditional cured meats, grilled punchy yet rounded tannins, all thrusting to a PAIRINGS: intensely flavoured pasta and rice oily fish, pasta with meat sauces, medium-ripe long, enchanting finish of wild berries and herbs. dishes, grilled or well-seasoned fish, white cheeses. meats, medium-ripe cheeses. PAIRINGS: game bird, roast lamb or goat, ALCOHOL CONTENT: 14.5% vol ALCOHOL CONTENT: 14% vol mature cheeses. SERVING TEMPERATURE: 16 - 18° c SERVING TEMPERATURE: 8 - 10°c ALCOHOL CONTENT: 14.5% vol SERVING TEMPERATURE: 16° - 18°c SELECTION LINE

BRACE BRAMA GAVINO CAGNULARI ISOLA DEI NURAGHI IGT VALLI DI PORTO PINO IGT CARIGNANO DEL SULCIS DOC RISERVA

GRAPES: Cagnulari. GRAPES: Syrah. GRAPES: Carignano. PRODUCTION ZONE: the usini area, in PRODUCTION ZONE: the sulcis area, in the PRODUCTION ZONE: the sulcis area, in the north west Sardinia. far south west of Sardinia. far south west of Sardinia. CLIMATE: a mediterranean climate, with CLIMATE: a mediterranean climate, with CLIMATE: a mediterranean climate, with scattered low annual rainfall mainly in autumn scattered low annual rainfall mainly in autumn scattered low annual rainfall mainly in autumn and winter months, frequent mistral winds, and winter months, frequent mistral winds, and winter months, frequent mistral winds, high high summer and spring temperatures, mild high summer and spring temperatures, mild summer and spring temperatures, mild autumns autumns and mild or cold and dry winters. autumns and mild or cold and dry winters. and mild or cold and dry winters. SOIL: cagnulari grows on marly limestone SOIL: syrah grows on quaternary sandy SOIL: the terrain around the vineyard is marine deposits formed during the miocene marine and fluvial sediments which alternate composed of typical limestone detritus and which have produced moderately deep soil with lake and marsh deposits and carbonate red clay combined with relatively cemented with clay loam texture, well structured and with crusts typical of backshore areas. soil is aeolian sands. the soil is loamy sand, well- good drainage, which ensure availability of clay loam, ph alkaline, well structured and structured and fertile, rich in calcium and water thanks to the presence of clays. alkaline pebbly; the presence of active lime and micronutrients so, in spite of the high silica sand ph, rich in base compounds, moderate cation- high concentration of micro nutrients exalt the content, very well-suited to viticulture. exchange capacity producing grapes which spicy component of the wines produced from TRAINING SYSTEM: bush vines mainly give above average colour and excellent grapes grown on this soil. ungrafted. aromatic precursors. TRAINING SYSTEM: spur-pruned cordon. HARVEST: between late september and early TRAINING SYSTEM: spur-pruned cordon. HARVEST: between late september and early october. HARVEST: between late september and early october. VINIFICATION: destemmed grapes are left october. VINIFICATION: grapes are only crushed, to macerate for around 25 days with daily VINIFICATION: grapes are soft crushed the must macerates with skins for 20 days pressing and delestage. after racking the wine before fermentation and maceration with skins with periodic pressing. fermentation in steel, is decanted into 500 litre tonneaux and left to in steel for 14 days. wine is then aged partly followed by 6 months aging and maturing in age for 18 months. maturation is completed in in concrete tanks and partly in tonnneaux for 9 large wood barrels. maturation is completed bottle for a minimum of 9 months. months . maturation is completed in bottle for in bottle for at least 2 months. COLOUR: deep ruby red with light garnet tints. at least 2 months. COLOUR: deep, bright, robust ruby red. AROMA: rich complex, many-textured nose. COLOUR: limpid, robust ruby red. AROMA: intense beginning with floral a winning combination of ripe red and black AROMA: bouquet opens with fresh, ripe red and fresh fruit notes, with hints of balsamic, berries, mediterranean shrubland, and sweet fruits, then reveals hints of balsamic before mediterannean shrubs and hot spices. spices with tertiary notes of tobacco and performing spicy arabesques, hot and sweet chocolate. TASTE: rich, full, satisfying. the taste flow in an aroma landscape with intriguing oriental plays on the balance between vibrant notes TASTE: generous and balanced with freshness notes. of freshness and savouriness with hints of spicy which dictates its length and fleshiness its TASTE: lively and energetic yet also smooth pepper woven into an enveloping mouth feel complexity. its depth is brought out by bold and caressing thanks to the perfect balance of thanks to structure and ripeness of fruit and tannins and an underlying savouriness. a intense freshness, silky tannins, ripe fruitiness spirited nuances of tannins. 3-d taste experience which launches into the and rich spicing. aromatic pursuit of fruity, balsamic, spicy notes PAIRINGS: pasta and rice dishes with spiced in a captivating and soft finish PAIRINGS: meat dishes seved with hot sauces, roast or chargrilled meat dishes, hard and spicy sauces, chargrilled game, mature cheeses. PAIRINGS: cheeses. game meat, braised venison, sweet and sour ALCOHOL CONTENT: 15% vol boar, mature cheeses. ALCOHOL CONTENT: 13.5% vol SERVING TEMPERATURE: 16° - 18°c ALCOHOL CONTENT: 15.5% vol SERVING TEMPERATURE: 16° - 18°c SERVING TEMPERATURE: 16° - 18°c CANTINA MESA S.R.L. - 09010 S. ANNA ARRESI (SU) - ITALIA TELEFONO +39 0781965057- FAX +39 0708995140 [email protected] - www.cantinamesa.it