Carignano is the Italian term for the red wine grape called Cariñena or Mazuelo in its native Spain. (Carignan is its French name). Carignano is thus a traditional rather than native grape as far as Italy is concerned. It was likely brought to Italy by the Spaniards who ruled Sardinia for centuries (see Cannonau for the history). In Sardinia, Carignano is sometimes called Uva di Spagna (‘the Spanish grape’) and is possibly the same grape as Bovale Grande.
Where grown in Italy: Carignano is found on the Italian island of Sardinia (‘Sardegna’). ‘Carignano does remarkably well in some parts of the island [of Sardinia], including Sulcis in the south west,’ (Ian D’Agata, 2014, p.46). See Carignano del Sulcis DOC.
Viticulture: Late budding and early ripening, Carignano needs plenty of heat to reach optimal ripeness. As it doesn’t do well in damp conditions, it is well-suited to the warm and dry climes of Sardinia. In fact, its resistance to wind and drought make it ideal for this island. A very high yielding cultivar, Carignano requires extreme environments to tame its natural vigour. Shallow sandy or clay-sandy soils are best. Sardinia boasts an abundance of ungrafted old vines that are over 100 years old, yielding very high quality wine.
Wine styles : Usually made as a dry, full-bodied red. Carignano has a reputation for producing high acid, rustically tannic wines, those from Sardinia can be velvety, fleshy and softly tannic. In particular, those coming from old seaside vineyards planted on sandy soil are positively creamy. Inland sites with more clay yield brawnier and more austere examples.
Wines: Carignano del Sulcis DOC (Sardinia). Also included in many IGP blends.
Bibliography
See Ian D’Agata, Native Wine Grapes of Italy (University of California Press, 2014).
Italian Wine Unplugged (Positive Press, 2017), p.89.