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Harvesting is performed when the grapes are at their optimum ripeness in order to obtain balanced tannins, with the freshness and softness so typical of young Carignano. Fermentation and maceration at controlled temperature for an average period of 12-15 days. Transfer to cement tanks where malolactic fermentation is carried out. Ageing for two months in bottle prior to release.
Over the last 5 years or so, Argiolas have began acquiring vineyards in the area of Sulcis to rejuvenate the historic growth of Carignano grapes there. October 2016 saw the release of the first vintage of Carignano del Sulcis DOC.