Gavino Sanna’s biography is characterized by a long series of experiences in the world of advertising that have made him the most famous Italian representative of this category, as well as one of the most famous worldwide. From Sassari to New York, where he also collaborated with the Andy Warhol’s Factory, and then again in Italy, Gavino has collected success and recognition seamlessly. One of the most recent projects of this eclectic and brilliant character is the Mesa winery, founded in 2004 in Sant’Anna Arresi, in the Sulcis-Igesiente, in the extreme south-western part of Sardinia.
Despite his inexperience in the strict wine field (agronomic and oenological management are entrusted to Stefano Cova and Michele Flore) Sanna has made a decisive contribution to the winery, dealing with what he knows best: marketing, communication and graphic design. For this reason, despite the winery was purchased in 2017 by the Santa Margherita Group, Gavino has retained an important share of participation, as well as a prominent role in the definition of its image.
From the 78 hectares of vines (66 owned and 12 rented), located on land often really close to the white sand and the sea, come the traditional grapes of Sardinia (Vermentino, Carignano and Cannonau, as well as a plot of vineyards in Syrah) used for vinification in the owned cellar. This last one, whose facade takes up the graphic theme used by Sanna for bottle labels (a stylization of traditional themes of Sardinian tapestries), covers 5,000 square meters, divided into three levels, in which the passage from one phase to another of the vinification takes place through the principle of gravitational fall, without any electromechanical help.
Among the wines produced, Vermentino di Sardegna Giunco, one of the best known, comes from grapes harvested in boxes of 20 kg between late August and early September, from sandstone soils of Pleistocene origin, with a sandy-clay texture. Once in the cellar, the grapes are cooled to 10 degrees, then destemmed and softly pressed, and then accompanied in the fermentation process by temperature control (between 15 and 18 degrees). The wine obtained is left in contact with the fine lees for about 4 months and, then, is bottled and, after another rest of one month, in bottle, is ready for marketing.
The 2020 vintage has a bright straw color of good consistency, accompanied by hints of nectarine, kumquat, orange peel and helichrysum, accompanied by Mediterranean scrub and iodine hints. Despite this wine makes of immediacy its strength point, the palate gives anyway good roundness and great sapidity, with that much of acidity necessary to make the sip smooth while, by retro-olfactory way, return the citrus, the Mediterranean scrub and the iodine that persist until a discreet length closure, with the characteristic almond note.
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