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| Carmignano |
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| Wine name |
Carmignano [kahr-mee-nyah-noh] |
| Type of wine |
Red wine |
| Production zone |
In a very small area near Prato, in the
Carmignano and Poggio a Caiano districts. |
| Grapes |
Carmignano is produced with: a min. of 50%
of Sangiovese, max. 20% of Canaiolo, max. 20% of Cabernet
Franc or Cabernet Sauvignon, max 10% of white grapes |
| Ageing |
2 years for the standard and 3 for the "riserva"
- The standard is good to drink within 5 years and you can
store the "riserva" for 15 years. |
Features, color,
smell, flavor, taste etc. |
Full-bodied nose, low acidity, firm tannins,
violet tones that become more intense with age; dry, soft,
velvety. |
| Alcoholic strength |
12,5° C |
| Serving temp. |
18 - 20° C |
| Matching foods |
White meat, wild rabbit, wild boar, deer |
| The right glass |
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