Carmignano

The Protected Designation of Origin "Carmignano", which falls within the category of DOCG, is recognized to the homonymous red wine, produced in a single type, accompanied or not by the mention Riserva; depending on the period of aging.

Grapes

"Carmignano" is produced using grapes from a variety of varieties, in which the prevalence (50%) must be given to Sangiovese. Then there are the Canaiolo Nero (up to a maximum of 20%), the Cabernet Franc and the Cabernet Sauvignon (together or alone, for a share between 10% and 20%), the Trebbiano Toscano, the Canaiolo Bianco and the Malvasia del Chianti (together or alone for no more than 10%). Finally, other red grapes grown in Tuscany may be used, provided they do not exceed the threshold of 10%.

Physicochemical and Organoleptic properties

At the sight the "Carmignano" has a lively and intense ruby red color, which turns to garnet as it ages. The aroma is vinous, enhanced by an intense scent, even of violet, and with aging is enriched with a character of finesse. The taste is dry and full, sapid, harmonious, soft and velvety. The minimum total alcholic strength by volume shall be 12,50% vol.

Grape production area

The area of production of the grapes is limited, falling only in the municipalities of Carmignano and Poggio a Caiano in the province of Prato, within the small chain of Montalbano.

Specificity and historical notes

The red wine "Carmignano" is a clear expression of the territory in which it was born and especially of its winemaking tradition, which has its roots in the Etruscan era. It is no coincidence that, as early as 1716, the Grand Duke of Tuscany Cosimo III dei Medici felt the need to establish by decree the boundaries of production of this renowned red wine.