Mesa

Cantina Mesa was born as a declaration of love for his land by Gavino Sanna, the world's most famous and award-winning Italian publicist, who in the year 2004 realized his dream of creating something extraordinary and simple in his native Sardinia. The fundamental idea is rooted in the island's values of generosity and culture, of which wine represents one of the most archaic expressions. This essential bond is synthesized by the chosen name, which in Sardinian means canteen: an image thus connected to the concept of nourishment, conviviality, maternal love, ultimately simplicity and scents of the Sardinian land. In 2017 the winery became part of the Santa Margherita Wine Group and became the promoter of a periodic event, the Mesa Prize, dedicated to recognizing and enhancing the skills of young emerging chefs and restaurateurs.

The Mesa estate covers a scattered area of about 78 hectares in the area of the municipality of Sant'Anna Arresi, territory in the historic province of Sulcis-Iglesiente. In the southwestern corner of Sardinia, the vineyards slope down to the sea in the inlet of Porto Pino, within sight of the island of Sant'Antioco and, farther on, the island of Carloforte. The medaus plain is dotted with typical small rural hamlets, covered with rosemary scrub, posidonia meadows on the sand and enlivened by local flamingo populations.The grapes remain sheltered from the cold northern winds and breathe a deeply marine air, raised under organic farming methods, following different pruning systems, including the alberello, depending on conditions and exposure. The varieties planted on the 66 hectares of property are essentially the white berry and the black berry emblematic of the island, Vermentino, and of the Sulcis region, Carignano. The only international company is Syrah, present in a vineyard of about 5 hectares. From the more central areas of Sardinia, on the other hand, comes Cannonau.

The Mesa Winery stands white and minimalist amid the green woods and Mediterranean scrub: it is built to take advantage of gravity, with the grapes selected and destemmed on the highest floor and dropped into fermentation vats below. The lowest floor, several meters below ground level, is the space for aging, for which oak barrels and concrete tanks are used. The wines are made by single variety and presented in the now iconic bottles that recall Sardinian tradition: black like the women's shawls and dressed with labels that recall the motifs of typical tapestries.