Aleatico passito
dell’Elba DOCG
Brunello di Montalcino
DOCG
Carmignano DOCG
Chianti DOCG
Chianti Classico DOCG
Morellino di Scansano
DOCG
Vernaccia di San
Gimignano DOCG
Vino Nobile di
Montepulciano DOCG
Montecucco
Sangiovese DOCG
Some
historical facts:
Carmignano Docg is presumably the least well-known Docg in Tuscany, one due
to its small size and two to its young recognition as Docg. However, its
wines have nothing to envy from the other Docgs. Its roots were set during
the seventeen hundreds when the Grand Duke Cosimo III made the area a
nursery for grape varieties that he was wanting to plant,
among which Cabernet Sauvignon imported from France.
The area suffered when the name of the Chianti grew, because it went under
the designation of Chianti Montalbano where the qualities of Carmignano
drowned under the more generic category. In fact, the area of Carmignano did
show that the terroir is perfect for the French grape varieties now an
important part of the Production Code.
Area of
Production:
Province of Prato (the district of Carmignano and Poggio a Caiano)
Wines:
Carmignano Docg
Carmignano Riserva Docg
The
Production Code:
In
1990
Carmignano became the - so far- last red Docg area of Tuscany, and it is
also the smallest in size covering only 100 hectares of land for vines - and
with only 20 wine producing farms.
·
Allowed grape varieties: Sangiovese min 50%, Canaiolo Nero max 20%,
either/or Cabernet Sauvignon and Cabernet Franc from 10 - 20%, max 10%
Trebbiano and/or Malvasia Bianca and finally a max 10% of other authorized
red grape varieties.
·
The
minimum alcohol level is 12,5°.
·
Yield per hectare must not exceed
80
quintals
·
Production
from grape to wine must not exceed
70%
·
In
addition to vinification, all operations involving the preservation and
bottling of the wine as well as its fining in the bottle must be carried out
within the production zone.
· Minimum
aging in oak barrels: 12 months
·
Before bottling, the wine "certified to become
Carmignano Docg" has to undergo chemical exams and approval by a tasting
(See General Characteristics).
·
The
release of Carmignano is allowed in the beginning of the 3rd year after
harvest. The release of the Riserva in the beginning of the 4th year after
harvest.
General
Characteristics
that Carmignano
must meet:
- Color: a bright ruby-red,
intense,
tending to garnet with maturation.
- Odor: vinous, with an
intense perfume, also
of violets and a pronounced finesse that develops in the maturation phase.
- Flavor: dry, sapid,
full, harmonic,
soft and
velvety.
- Minimum net dry extract: 22%.
- Minimum total acidity: 5 ppt.
Life-span
In
general terms, the life-span of a Carmignano
is
as follows:
3 yrs after harvest date: from young to ready - drink or hold a couple of
yrs.
3 yrs to 6 yrs after harvest: ready to drink
6 yrs to 10 yrs: starts to loose its acidity and tannins and alcohol
sensation will prevail. Do not hold - drink!
over 10 yrs of age: risky business
