||carinena e mazuela in Spagna; carignan e bois dur in Francia; uva di Spagna in Sardegna.
||Second fortnight in September.
||Abundant and constant.
||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.
||Probably originally from Spain, namely Califiera in the Aragonese.
||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.
||The wine obtained from the Carignano vine is ruby red, intense. On the palate it is fruity, vinous, herbaceous, hot, persistent.