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Carignano del Sulcis

The Carignano vine, native to Sardinia, has probable Spanish origins and arrived in Sardinia during the Aragonese rule in the 1300s. In Spain it is called Carinena, in France (where it is present in the Midi and in Langedoc-Rossillon), Carignan. Its color, alcohol content and structure make it an excellent cutting wine. The more recent counter-espalier systems, characterized by greater attention to quality, have led to the creation of the Carignano del Sulcis DOC.

Carignano del Sulcis

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Price

€15.00 - €33.00

On sale

Designation

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sale
€33.00 €44.00 -25%
sale
€23.00 €30.67 -25%
sale
€19.00 €23.75 -20%
€16.00
sale
€33.00 €44.00 -25%

The 'Terre Brune' by Cantina Santadi, made with the vintage 1984, is the first red barricade of Sardinia. It is an elegant and deep Carignano del Sulcis Superiore DOC, which, with the addition of 5% of bovaleddu, obtains complex and refined aromas and a full and velvety taste. Matured in new French oak barriques for 16-18 months, then refined in bottle for 12 months.

  

sale
€23.00 €30.67 -25%

The elegant and deep Isola dei Nuraghi 'Korem' encloses all the care and attention that Argiolas places on all the wines. Velvety, full, harmonious, warm and round, is a Carignano blend with Cannonau and Bovale. Passage in barriques 10-12 months, aging in bottle for about 6 months. Perfect red for a special evening. Great for all meals.

 

sale
€19.00 €23.75 -20%

The 'Shardana' by Cantina Santadi is a 'Valli di Porto Pino' IGT, a complex and rich red, assembly of Carignano and Syrah. Complex and enveloping aromas and balanced taste, structured, soft and elegant. Passage in semi-new French oak barrels for a period of approx. 12 months.

€16.00

'Memorie di Vite CRG' by Quartomoro di Sardegna is a Carignano del Sulcis from vines planted in Calasetta in 1967. It matures 6 months in steel and barriques of at least 4 steps. Intense and complex bouquet, island, marine, balsamic; reminiscent of red fruits and spices. In the mouth it has a good flavor and power. Ideal for accompanying well-seasoned first courses, stewed and barbecued meats.

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