Carignano del Sulcis Doc

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The Doc Carignano del Sulcis is produced in the island of Sardegna, where the vines have overcome the particular resistance of salty winds deriving from the sea. There is no news on the origins of these vines, however most probably they are of Spanish origins, diffused through France and then to Sardegna and to Tunisia.

How it is consumed

The Carignano del Sulcis Rosso is served with pasta and ragù, meat, provolone, Sardinian sausage, and porchetta. It is served in ballon chalices at a temperature of 16-18°C. The Rosato is served with hors d'oeuvres based on cold cuts, pasta with tomato sauce with cheese, eggs, fish soup and caprino cheese. It is served in tulip-shaped chalices at a temperature of 12-14°C-. The Passito version is served with fried ricotta cheese, and is served in tulip-shaped chalices at a temperature of 10-12°C.

How it is conserved

The wines belonging to this DOC do not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves.

How it is produced

The wine-making process of the Carignano del Sulcis Doc Rosso starts with the pressing of the wine and the must obtained is fermented when in contact with the marc. The temperature reached must provoke a “tumultuous fermentation”, so defined since the wine seems to boil. The temperature allows for the passage of certain substances from the grape skins to the wine, which after a short period colours up. The grapes are pressed and sulphited and then go on to the maceration and fermentation phases. At the end the drawing of the wine from the vat takes place, which allows for the separation of the skins and the stones in the wine-must. This undergoes decantation, necessary to separate the limpid fraction of lees and to eliminate other solid substances. The final phase of the productive process includes stabilisation and bottling. In the production of the Carignano del Sulcis Doc Rosato, as for the Rosso, the juice is fermented in contact with the skins and the stones, for a short time. Once the desired colour is reached, the fermentation of the must proceeds as in fermentation off skins. The Carignano del Sulcis Passito is obtained by applying a particular technology which can determine its high alcoholic gradation. The grapes are put to withering while still on the plant. With this process the grapes are more sugary and more aromatic and rich in extracts. The withered grapes are picked up in a bunch, since the stalks are dry and therefore can absorb quantities of alcohol and can confer bad tastes; the grapes are pressed softly and fermentation follows the pressing phase which is naturally blocked when it reaches a certain alcoholic gradation The wine obtained is this stabilised and bottled.

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