| Grape variety |
Carignano |
| Synonyms |
carinena e mazuela in Spagna; carignan e bois dur in Francia; uva di Spagna in Sardegna. |
| Grape colour |
Red grape |
| Variety |
Autochthonous |
| Vigour |
Excellent |
| Ripening |
Second fortnight in September. |
| Productivity |
Abundant and constant. |
| Areas of cultivation |
It is spread in Sardinia, especially in the province of Cagliari, but also in Tuscany, Marche and Lazio. Abroad is cultivated in France, Algeria, Morocco, Israel and California. |
| History |
Probably originally from Spain, namely Califiera in the Aragonese. |
| Ampelographic features |
Leaf: medium or medium-large, pentagonal, pentalobata; Flat flap, medium thick; Petiole breast in lira or U; Upper lateral limbs in liver or V with close edges, lower lateral limbs in lire.
Bunch: medium, pyramidal, winged with one or two wings, compact or semi-compact.
Acino: medium, obovoid; Very prunus, medium thick, very intense blue color. |
| Characteristics of the wine obtained from this grape variety |
The wine obtained from the Carignano vine is ruby red, intense. On the palate it is fruity, vinous, herbaceous, hot, persistent. |