Le schede dei vini: tre Doc e una Docg
Four Carmignano wines
| Production zone: | Township of Carmignano and part of the township of Poggio a Caiano |
| Grape varietes |  |
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Carmignano rosso Docg |
Sangiovese, minimum 50 % – Canaiolo nero up to 20% – Cabernet franc e Cabernet sauvignon, separately or together, from 10 to20 % – Trebbiano toscano, Canaiolo bianco e Malvasia del Chianti, separately or together, a maximum of 10% – other red grapes recommended or autohorized for the province of Prato, a maximum of 10 %. |
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Carmignano |
Trebbiano toscano e Malvasia bianca lunga, separately or together, at least 75 %. A maximum 25% of other white grapes recommended or authorized for the province of Prato can also be used. A few producers continue to use San Colombano. |
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Vin Santo |
Sangiovese, a minimum of 50 %. A maximum 50% of other grapes recommended or authorized for the province of Prato can also be used. |
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Barco Reale Doc |
The same grapes and percentages as Carmignano rosso and Vin Ruspo. |
|
Carmignano |
The same grapes and percentages as Carmignano Rosso. |
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Characteristics of the wines |
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| Carmignano rosso Docg | |
| Color: | A lively ruby red tending towards garnet with age |
| Aroma: | Ethereal and persistent with notes of violets |
| Alcohol: | A minimum of 12.5 degree |
| Aging: | 2 years, one of which in oak or chestnut casks. For the Riserva, a minimum of three years, two of which in wood. According to local tradition, the wine is to be bottled on September 29th, the day of the patron saint of Carmignano |
| Carmignano Vin Santo Doc |
|
| Color: | Straw yellow tending towards amber |
| Aroma: | Intense and ethereal |
| Alcohol: | A minimum of 16 degree (with no more than 5 degree of residual sugar) in the two versions, dry or lightly sweet. |
| Aging: | Three to four years in “vinsantaie”, special spaces areas for aging the wines. A notably longer period of bottling aging can then follow. The Riserva version cannot be released until November 1st of the fourth year after the pressing of the grapes. |
| “Occhio di Pernice” Doc | |
| Color: | From a pale to an intense rosy pink . |
| Aroma: | Warm and intense |
| Alcohol: | Minimum 16 degree, with no more than 2 degree of residual sugar |
| Aging: | Identical to that of vin Santo |
| Barco Reale Doc | |
| Color: | Lively and brilliant ruby red |
| Aroma: | Grapey, intense, and fruity |
| Alcohol: | A minimum of 11 degree |
| Aging: | One year |
| Carmignano Vin Ruspo Doc |
|
| Color: | Pinkish red, tending towards amber with age |
| Aroma: | Grapey |
| Alcohol: | A minimum of 11 degree |
| Aging: | Until the first winter after tha harvest, The wine is intended to be drunk young. |
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Carmignano wines and food |
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Rosso Docg: |
Roasts, game, important fowl dishes |
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Vin Santo and “Occhio di Pernice”: |
A dessert wine, suitable for petits fours, pies and tarts, almond cookies |
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Barco Reale Doc: |
Ideal for roasts and grilled meat, red and white meat in sauces, particularly chicken |
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Ruspo Doc: |
As an aperitif or as a thirst quencher during the day. Otherwise, with salami, fish, shell fish, and sea food, eggs, souops of all types, and braised meat. |
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Temperatures for serving the wine |
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Rosso Docg: |
At 64-66 degree Fahrenheit (18-19 degree centigrade). Open the bottle two hours before serving. |
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Vin Santo Doc: |
At 57 degree Fahrenheit (14 degree centigrade) |
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Barco Reale: |
At 62-64 degree fahreneit (17-18 degree centigrade) |
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Ruspo: |
Cool, from 59 to 61 degree Fahrenheit (15 -16 degree centigrade) . |