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Carmignano Docg Link to product report The Carmignano is a red wine produced in a restricted hilly area between the area of Carmignano and Poggio a Caiano in the province of Prato. Historic documentation takes it back to 1300, when it was sold at a higher price than any other production in the area. The first example of disciplinary act adopted in Italy is registered in Carmignano. In 1719 the Grand Duke of Toscana, Cosimo III de' Medici, issued a decree on the production of this wine, on the controls to be effected in the marketing phase and on the repression of frauds, instituting a Security Congregation.
The Carmignano is also produced in the “Reserve” type. How it is consumed The Carmignano is well served with structured dishes such as the mature Pecorino Toscano cheese, cold cuts and sausages, the ‘finocchiona' (based on fennel'), meat-loaf in Florentine style, guinea-hen in cartoccio style, the ‘porchetta allo spiedo' and the famous ‘bistecca alla fiorentina'. It is served in ballon calices at a temperature of 16 to 18°C. How it is conserved The regulations for a correct preservation of the Carmignano state that the wine must be conserved horizontally on wooden shelves, in a dark space, and at a constant temperature of 10 to 15°C. It is important that the humidity is around 70-75% to avoid that the cork gets dry. How it is produced The wine making process foresees that the fermentation of the must be in contact with the marc which in this phase releases part of the substances it contains, such as the tannic and anthocyanin ones. The grapes are pressed and in many cases they are picked from a bunch, and then sulphated with sulphurous anhydride. At this point, in special recipient called ferments, the fermentation and maceration phases begin, which usually has a duration of 15 days. The drawing of wine from the vat follows, decanting and refining, which must at least last for eight months, in barrels made from oak or chestnut . The ‘Reserve' version has an obligatory refining period of 12 months in oak or chestnut barrels. At the end of this period the wine is stabilised and bottled.
Product report
| Categories | The Carmignano Docg is a red table wine which is also produced in the Reserve version |
| Description | The Carmignano DOCG is obtained from Sangiovese grapes at a minimum percentage of 50%, from Lanaiolo Nero at a maximum percentage of 20%, from Cabernet Franc and/or Cabernet Sauvignon at a percentage between 10 and 20%, from Trebbiano toscano and/or Canaiolo Bianco and/or Malvasia del Chianti at a percentage of 10%. Eventually other red grapes of the area can be added at a percentage of 10%. |
| Characteristics | The Carmignano has a ruby red vivid colour which tends to garnet red with the aging process. On olfactory examination it reveals a winy smell, with an intense smell of violets, becoming more refined with the aging process. The taste id dry, sapid, harmonic, soft and velvety. The minimum gradation is of 12,5°C. |
| Production zone | The area of production includes the administrative area of the districts of Carmignano and Poggio a Caiano in the province of Prato |
| Present on market | All year round |
| Normative references | The Docg Carmignano has been recognized with DPR of 20.10.1990 issued on GU of 11.03.1991 |
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