Carmignano DOCG: tradition and structure of Tuscan red
Carmignano DOCG is a prestigious Tuscan red wine that is produced from vines on the hills around the municipality of Carmignano, located between Florence and Prato. It is a wine that boasts a long history dating back several centuries, characterized by various distinctive elements linked to its origin and tradition.
The production area is characterized by a favorable microclimate and soils with a presence of clay and sand which contribute to the quality of the grapes. This combination of environmental factors has allowed Carmignano to maintain a reputation as a high-quality wine over the centuries.
Historical notes of Carmignano wine
Viticulture in the Carmignano area has ancient roots. The first evidence dates back to the Etruscan and Roman era, but it was in the Middle Ages that the production of this wine acquired significant importance. This is why Carmignano DOCG is a wine of historical and cultural tradition. Its production is the result of a legacy received over the centuries which, however, continues to evolve, while maintaining its own identity.
Carmignano is mentioned in the "Treatise of the Vineyard", written by Cosimo III de'Medici in 1716, which describes it as a high quality wine. This is one of the first official documents regarding a Tuscan wine and highlights the importance of Carmignano in Italian wine culture.
In 1966 Carmignano received the recognition of DOC (Controlled Designation of Origin), while since 1990 it has boasted the DOCG brand which attests to its quality and tradition.
The Carmignano DOCG identity card
Carmignano is a red renowned for its particular composition which involves the use of a miscellany of vines. The production specification establishes that at least 50% Sangiovese must be used, with the addition of a certain percentage of Cabernet Sauvignon and Cabernet Franc (which could also be present as an alternative to Sauvignon in the composition itself). These, in fact, give the wine a distinctive and complex character. Carmignano DOCG is a structured red wine, with an aromatic bouquet that ranges from red fruits to spicier notes, with notable aging potential.
Production Method of Carmignano DOCG
The grape harvest takes place between September and October, with a very careful and fine selection. Subsequently, we move on to pressing in order to extract the must. The winemaking continues with fermentation, an operation that must strictly take place between 24°C and 28°C, at controlled temperatures for approximately 10-20 days depending on the conditions and what you want to obtain. The skins are left in contact with the wine to give an increase in aroma and taste. Aging takes place for at least 24 months, with a minimum of half a year in oak barrels. Then the decanting into the bottle where it can continue aging for at least another 12 months. Finally, filtering and final bottling, preparing the Carmignano for marketing.
The gastronomic pairings of Carmignano DOCG
Carmignano lends itself well to a variety of dishes, as it is a versatile and good wine to be consumed "throughout the meal". Its main pairing is with red meats, finding maximum exaltation with roasts, beef, wild boar or lamb. In these cases, the wine enhances the meat and vice versa. The same goes for game and game, such as hare ragout or deer stew. This also makes it suitable for particularly elaborate first courses with "demanding" but extremely tasty sauces. It also goes well with mature cheese, especially with the classic Tuscan pecorino. In fact, with particularly savory cheeses the fruity notes of Carmignano DOCG are emphasised. The pairing with mushrooms (sautéed, stewed or present in first courses) is top marks. Being a versatile wine, even typical Tuscan dishes find a perfect match with this type of wine.