{"title":"Carignano","description":null,"products":[{"product_id":"mesa-carignano-del-sulcis-superiore-gavino-2020","title":"Mesa Carignano del Sulcis Superiore Gavino 2020","description":"\u003ch3\u003eWhat kind of wine it is\u003c\/h3\u003e\u003cp\u003eMesa Carignano del Sulcis Superiore Gavino expresses the identity of Sardinia through \u003cstrong\u003eCarignano\u003c\/strong\u003e 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 \u003cstrong\u003eCarignano del Sulcis Superiore\u003c\/strong\u003e offers a generous and harmonious sip, driven by vibrant freshness. The fleshy texture is balanced by \u003cstrong\u003ebold tannins\u003c\/strong\u003e 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.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eIt originates in Sulcis Iglesiente, at the south-western tip of Sardinia, from historic vines grown as \u003cstrong\u003efree-standing bush vines\u003c\/strong\u003e. 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 \u003cstrong\u003eMediterranean climate\u003c\/strong\u003e is marked by hot summers, limited winter rainfall and frequent \u003cstrong\u003emaestrale winds\u003c\/strong\u003e. 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The evolution is completed with a \u003cstrong\u003efinal ageing\u003c\/strong\u003e of at least nine months, essential to consolidate the overall balance and tannic structure.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eBorn in 2004 from the intuition of Gavino Sanna, this \u003cstrong\u003eCarignano del Sulcis Superiore\u003c\/strong\u003e 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 \u003cstrong\u003egravity-fed racking\u003c\/strong\u003e, without mechanical pumps, allows the integrity of the fruit to be preserved. 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The influence of sea breezes and constant temperature variations encourage the development of remarkable \u003cstrong\u003earomatic intensity\u003c\/strong\u003e and a rich sugar concentration. The name Assaje, which in the local dialect means \"it is already something\", highlights the inseparable bond with the Gallura region, delivering an \u003cstrong\u003eauthentic and highly characterful profile\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eAfter the grapes are harvested, \u003cstrong\u003efermentation takes place in stainless steel\u003c\/strong\u003e with a three-week maceration at controlled temperature, a fundamental process for the gradual extraction of colour and tannins. Maturation continues for twelve months in \u003cstrong\u003eFrench oak barrels\u003c\/strong\u003e, a choice that enriches the wine's structure without overpowering its varietal character, while also ensuring excellent longevity. 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Careful yield management favours the aromatic concentration of \u003cstrong\u003eCarignano\u003c\/strong\u003e, enhancing the historic winemaking vocation of \u003cstrong\u003eSardinia\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eRed vinification allows for optimal extraction of colour and structure, outlining a harmonious and balanced profile. Ageing in the cellar consolidates the delicate balsamic hints and notes of Mediterranean scrub, preserving the integrity of the fruit. To fully appreciate its bouquet, a \u003cstrong\u003eone-hour decanting\u003c\/strong\u003e and a serving temperature between fourteen and sixteen degrees are recommended. At the table, it pairs ideally with \u003cstrong\u003eragù-based first courses\u003c\/strong\u003e, braised red meats, game and classic roasts. 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This particular soil composition gives the wine a defined and concentrated flavour texture. The influence of the sea and the island climate is directly reflected in the taste, offering pronounced \u003cstrong\u003ebalsamic notes\u003c\/strong\u003e reminiscent of the typical \u003cstrong\u003eMediterranean scrub\u003c\/strong\u003e, giving it an intense and deeply territorial aromatic profile.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production process begins with fermentation and maceration at a controlled temperature for about ten to twelve days, optimally extracting colour and structure. Afterwards, the wine undergoes malolactic fermentation in cement vats. Ageing continues for twelve months in \u003cstrong\u003eFrench oak barrels\u003c\/strong\u003e, then completes its maturation with at least six months resting in the bottle. On tasting, it presents a ruby red colour enriched with violet reflections. 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An expression of the Carignano del Sulcis Superiore area, this unfiltered wine stands out for its deep and intense aromatic profile. Notes of dark fruits blend harmoniously with hints of aromatic herbs, cocoa, sweet spices and clear marine nuances. On the palate, it offers a \u003cstrong\u003ewarm and smooth sip\u003c\/strong\u003e, supported by elegant tannins and vibrant savouriness. Its velvety density leads to a \u003cstrong\u003eharmonious and persistent finish\u003c\/strong\u003e, making it the ideal choice to accompany structured dishes based on game, flavourful roasts and mature cheeses.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis wine originates in Basso Sulcis, in south-western Sardinia. The vineyards are cultivated as \u003cstrong\u003eungrafted bush vines\u003c\/strong\u003e, ensuring a strong connection with the environment. The climate, with dry summers and mild winters, guarantees perfect ripening of the grapes. The \u003cstrong\u003esandy and calcareous soils\u003c\/strong\u003e with a loose texture impart structural character and savouriness. Santadi adopts strict \u003cstrong\u003eenvironmental sustainability\u003c\/strong\u003e practices to protect the ecosystem and offer an authentic expression of the territory.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eProduction begins at the start of autumn with meticulous manual harvesting of the bunches. The process continues with \u003cstrong\u003ealcoholic fermentation\u003c\/strong\u003e in temperature-controlled steel tanks for fifteen days, accompanied by careful maceration of the skins to extract polyphenols. This is followed by malolactic fermentation, essential for giving smoothness to the structure. The wine then rests in new, fine-grained \u003cstrong\u003eFrench oak barrels\u003c\/strong\u003e for a period of sixteen to eighteen months, acquiring complexity and aromatic depth. 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Made from a \u003cstrong\u003eblend of Carignano grapes\u003c\/strong\u003e and other native black grape varieties, it presents a delicate pale pink hue with bright coral reflections. The aromatic profile reveals an \u003cstrong\u003eintense and fresh bouquet\u003c\/strong\u003e, led by notes of rose, violet, citrus jelly and redcurrant. On the palate, it offers a fragrant sip, where roundness and acidity merge in perfect balance, while the \u003cstrong\u003esavoury and persistent finish\u003c\/strong\u003e recalls marine nuances, making it ideal to accompany raw fish, shellfish, sushi and fresh cheeses.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes are grown in estate vineyards in Palau, at the northern tip of Sardinia. Here, the vines enjoy a privileged position, benefiting from the \u003cstrong\u003econstant sea breezes\u003c\/strong\u003e, overlooking the sea towards Corsica. The \u003cstrong\u003esandy granite\u003c\/strong\u003e soils, rich in minerals and well-drained, give the wine a vibrant mineral tension. The vines are trained as bush vines and with spur pruning, with low yields to ensure maximum quality and concentration of the bunches. Manual harvesting preserves the integrity of the fruit, enhancing the exclusive \u003cstrong\u003eisland coastal terroir\u003c\/strong\u003e and the meaning of the name També, a Gallurese expression meaning “so it is”.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production process is based on careful \u003cstrong\u003ewhite vinification\u003c\/strong\u003e of black grapes, a technique involving gentle pressing followed by a very brief maceration on the skins and immediate separation of the must, thus preserving the pale colour and aromatic finesse. Fermentation takes place at low temperature in stainless steel tanks. 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Produced exclusively from Carignano grapes, it is distinguished by a \u003cstrong\u003edeep ruby colour\u003c\/strong\u003e and aromas of blackberry, blueberry, vanilla, myrtle, leather and liquorice. On the palate, it expresses a structured, \u003cstrong\u003ebroad and velvety\u003c\/strong\u003e body, with a tannic texture defined by ageing in wood. The remarkable \u003cstrong\u003earomatic persistence\u003c\/strong\u003e leads into a long finish, offering a solid and harmonious sip.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes are grown in Lower Sulcis, in an area ranging from the coastal strip to the mid-mountain zones. The \u003cstrong\u003ehot and arid climate\u003c\/strong\u003e of the summer, contrasted with temperate winters, favours optimal ripening of the bunches. The vines take root in \u003cstrong\u003esandy and clay soils\u003c\/strong\u003e, poor in organic matter and with a limestone matrix, which give great concentration to the fruit. Part of the vineyards is cultivated as \u003cstrong\u003ebush vines on their own roots\u003c\/strong\u003e, according to the traditional Latin vineyard system.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe manual harvest takes place between the end of September and the beginning of October. The destemmed bunches undergo fermentation and \u003cstrong\u003emaceration in stainless steel\u003c\/strong\u003e at a controlled temperature for twelve to fourteen days, with frequent pump-overs to encourage polyphenolic extraction. Once malolactic fermentation is complete, the wine matures in fine-grained \u003cstrong\u003eFrench oak barrels\u003c\/strong\u003e, first and second fill, for a period of ten to twelve months. 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