Italian Red Wine Carmignano

Organoleptic characteristics: It has an intense ruby ​​color tending to garnet, has a vinous smell with hints of "mammolo" grape. In the mouth it is dry, fruity, full-bodied, harmonious and smooth. Historical-cultural information and curiosities: Among the top denominations in the world, already mentioned in the famous announcement of the Medici family in 1716, with a score of companies is one of the smallest DOCG in Italy, but it is very interesting from the point of view of quality as well as history. Indeed, it is produced in the first area in Tuscany where Cabernet Saubignon frist, and Merlot later, were recognised internationally with their grape mix, and so made up for the lack of structure and fullness of Sangiovese, that in these areas has difficulties in giving interesting wines. Many clones of Cabernet that have spread in the Chianti Classico are part of the local viticultural heritage since at least 1700. Very interesting when young -with full fruity taste and intense and persuasive smells - this wine also has an impressive longevity due to the acidic note of Sangiovese and to the tannins of grape mix, so that it is not uncommon to find wines produced in the thirties still drinkable and vital. Serving suggestions: Excellent with red meats, game and grilled meat. Production area: Territory in the middle of Chianti Montalbano, in the hilly area between Prato and Empoli, always known for its gastronomic specialties and oil. In the same area the DOC Barco Reale is produced, lighter version with less aging and identical grape mix, which takes its name from a shooting ground of Medici that here had its borders. A Rosé, among the few DOC in Tuscany, or the Vin Ruspo, is produced. It arises from the ancient custom for the farmers, of picking at the wines of the landowners to get some must in fermentation ("ruspare"). Grape varieties allowed for its production: Sangiovese (45-70%), Canaiolo Nero (10-20%), Cabernet Franc and Cabernet Sauvignon (10-15%), Trebbiano Toscano, Canaiolo Bianco and Malvasia del Chianti (up to a maximum of 10% alone or in combination ).