The deep-rooted Carignano vines take root in Galestro and grey clay, at an altitude of 250m and face the sea. The harvest typically takes place in the third week of September and the grape yield is 50hl/ha.
The wine is aged for 8 months in cement tanks, leaving 20% of the grapes uncrushed.
The wine shimmers a deep violet-red that thickens to a black core and lightens slightly at the rim.
The Carignano from Ampeleia stands out with its rather cool, elegant bouquet. A scent of dark blackberries, blueberries and blackcurrants can be detected, which is complemented by wild mint, sage and rosemary. A fine spicy note of allspice and black pepper rounds off the aroma.
The freshness and coolness of the wine lingers on the tongue and appears very charming in combination with the full fruitiness. The tannins are extremely ripe and fine traces of graphite and salt are clearly noticeable. The acidity stimulates and inspires. It is a wonderful fresh counterpart to strong fish and meat dishes. Despite the abundance of nuances, the wine has only a low alcohol content of 12 Vol%.
To best complement the flavours of the wine, you could serve it with mushroom risotto and blackberries or with grilled gilthead, seasoned with rosemary, thyme, garlic and olive oil. A solid alternative would be a traditional bistecca alla Fiorentina.
Ampeleia, Loc. Meleta, I-58028 Roccatederighi, organic certificate:IT BIO 014