Carmignano

It is produced in a small area, Carmignano and Poggio a Caiano, in the province of Prato. This wine is done with Sangiovese (minimum 50%), Canaiolo nero (maximum 20%), Cabernet Franc and/or Cabernet Sauvignon (10-20%), Trebbiano toscano and/or Canaiolo bianco and/or Malvasia del Chianti (maximum 10%).

It comes onto the market on the first of June of the second year after the harvest; it must remain 8 months in wooden barrels. The riserva comes out on the 29th of September of the third year after the harvest; it must remain 12 months in wooden barrels.

Alcohol By Volume: 12.5% minimum

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