HARVEST: Between late August and early September. VINIFICATION: The grapes are gently pressed and the must ferments at 14-16°C. After clarification and stabilisation, the wine ages 4 months in steel and a minimum of 1 month in bottle.
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Cantina Mesa s.a.s. di E. L. Fontana
Cantina Mesa s.a.s. di E. L. Fontana
The MESA winery of Gavino Sanna, the most famous, award-winning italian advertising agent, was founded in 2004 out of the desire to create something extraordinary and unique from the owner’s homeland. The company is situated in Sant’Anna Arresi, in the valley of Porto Pino, and it stretches over 70 hectares of land, in the heart of Sulcis Iglesiente, in a valley sheltered from the mistral wind and surrounded by the sea. The vineyards are arranged in espaliers, most of them follow the spurred cordon system and however a few follow the ungrafted bush training system, according to the different condition and location of the land. Since 2008, the company has been assisted by the young and clever oenologist Stefano Cova. The company mainly grows native vines -Carignano, Vermentino and Cannonau-, the production is maintained very low, with an average of 70 quintals per hectare, for a total average production of about 700,000 bottles a year. The new winery is an ultramodern structure, built on three floors, where grapes and wine are treated with great care. Pumps are banished, and the principal of the “natural fall” is used. The grapes are brought to the top level of the establishment, where they are destemmed and they undergo a soft crushing. Afterwards the must goes in the fermentation vessels, located on the second floor, for different processing phases. Last stage, the ageing cellar, located several meters under the ground level, where French oak barriques, cement tanks and steel tanks are situated. Here the wines undertake their last ageing processes. Growing method: spurred cordon (80%) and bush- trained (20%).
Opale
HARVEST: between the second and third decade of September. VINIFICATION: after a 12-hour, low-temperature maceration, the grapes are gently pressed, and the must ferments at 18-20°C. The wine then rests on the lees for 6-8 months, then ages in the bottle for a further 2 months.
Primo Bianco
The harvest takes place between the end of August and the beginning of September. A part of the grapes is maecerated at a low temperature for 10-12 hours. The fermentation is made between 12° e 14° c. Follows a brief ageing in steel and then comes the bottle ageing for at least 2 months.
09010   Sant’Anna Arresi   (CI)  
Vertourmer 2.0
Vertourmer 2.0
The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.
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