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Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Cyprès de Toi Red 2022
1250
€12,50
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Cyprès de Toi Red 2022
1250
€12,50
Unit price perCyprès de Toi Red 2022
An ode to the southern grape varieties, a beautiful, dense, and deep red from Languedoc. Its freshness and density also make it a thirst-quenching wine that also performs very well with food. Cyprès de Toi Rouge is to be enjoyed in all circumstances; it is a wine for all occasions. Very drinkable, straightforward, and structured, it is the result of a blend of the estate's young vines: Syrah, Grenache, and Carignan, destemmed and vinified separately with indigenous yeasts in concrete vats, a traditional method in the Corbières. This fermentation and aging method owes its total absence of oak, allowing for a very pure fruity experience. No inputs are used in the vineyard, the winery, or the bottling process. This is practiced all year round, as the estate keeps the juices in vats: the idea is that there is never a shortage. It will be an ideal companion for Iberian ham, red or white meats, duck, and all grilled dishes.
To find out more
This Corbières estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the heart of the old Corbières massif, they took over an old estate already planted with abandoned Carignan and Grenache vines, which had not seen any fertilizer or pesticides for years: these clean and vibrant soils were ideal conditions for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. Vinification is carried out without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. Fond Cyprès wines poetically evoke the estate's ecosystem and the vegetation that protects the plots: pine forests, shaded springs, the beauty of the natural environment that brings freshness to the wines and leaves the signature of the soil. Deliciously balanced between mineral imprint, plant environment and fruit expression, Fond Cyprès wines reflect the South: the caress of its sun, but also the freshness of its shadows.
Sereibroc Red 2015
Sereibroc is Corbières in reverse. Centuries-old Carignan vines and a few Grenache vines, both growing on red clay soils well exposed to the sun and the tramontane winds, produced this powerful yet fresh wine, with lovely acidity, beautiful animal notes, and earthy, fruity, and candied aromas (cocoa, prune, fig). The harvest macerates for ninety days in concrete vats, and the wine spends two years in bottles. Extended decanting is recommended.
Natural wine with no added sulfites.
Es d’aqui Danslezetoiles Rouge 2015
Jean-Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather are added to the fruity and herbaceous notes, to the delight of natural wine adventurers. Plenty of aromatic presence, character, and originality.
Natural wine with no added sulfites.
Serves with: Organic Cul Noir pork sausage
Esprit Attila Red 2018
Anthony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose scope extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path of love at first sight, and each of these loves is a vineyard. The result is a dizzying mosaic of natural, lively and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties: the whole of southern France is there with muscat, grenache, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.
Esprit Attila is made up of sixty percent carignan (one hundred and thirteen year old vines) and forty percent syrah. These two grape varieties are harvested on the ferruginous clay-limestone soils of Lagrasse, in the Corbières. Vinification, in whole bunches, is done in separate grape varieties for ninety days in quasi-infusion before blending, followed by aging in concrete vats for a year and a second aging of one year in bottles, like a great Spanish red. The nose is immediately very aromatic and we find in abundance the characters of the two grape varieties: blueberry, blackcurrant, black olive… The palate is full, delicious, extremely fresh and typical of its vintage, with notes of violet.
Natural wine without added sulfites.
Grande Pestilence Rouge 2019
La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose area of activity extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a wine technician and oenologist in various vineyards in the south of France, he created La Sorga in 2008. His enthusiasm leads him on a path filled with favorites, and each of these favorites is a vineyard. The result is a dizzying mosaic of natural, lively, and spirited wines, which reinvents itself each year with around thirty cuvées per vintage. Few winemakers can list such a variety of grape varieties on their menu: the whole of southern France is there with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and tutti quanti.
The label and the name with their pestilential connotations should not make this wine pass for what it is not: no morbid stench will disturb your experience once the bottle is opened. The nose, on the contrary, is of great aromatic complexity: black fruits, humus, white pepper, peony, and on the palate the citrus peel typical of the schist soils of the Faugères region and particularly Cabrerolles, from which this wine comes. The texture is very rounded, the finish is long and already very straight! No sulfites, no filtration, nothing else for that matter. The blend is made from sixty percent Cinsault (sixty-five-year-old vines), twenty percent Grenache (sixty-five-year-old vines), and twenty percent Carignan (sixty-five-year-old vines). Vinification is done in whole bunches in a quasi-infusion for sixty days for Cinsault and forty-five days for the other grape varieties. Once everything is blended, aging is one year in vats. It will keep well for a good ten years.
Natural wine with no added sulfites.
All In Wine 2018
Es d'aqui Jean Louis Pinto
A blend of two vintages and five grape varieties, four reds and one white – Carignan, Mourvèdre, Grenache, Cabernet Franc, and Muscat. Each grape variety is vinified separately, aged in old barrels, and blended before bottling. A beautiful, elegant, and spirited red, with a lovely bouquet of light flowers and red and black berries.
A natural wine with no added sulfites.
Kikiriki Black Red 2018
Elegance, purity, and a crisp minerality due to the limestone characterize the productions of Clos Lentiscus. The note of controlled oxidation, when present, does not dominate the tasting, and the wines are never deviant. The cavas are renowned for their exuberance, but those from Clos Lentiscus never have more than two grams of residual sugar per liter. The estate also produces still wines, red, white, and rosé.
Learn more
This Cocorico (in Catalan) is a red made from a blend of Tempranillo and Cariñena (Carignan). Aromatic and light, it comes in a one-liter bottle and is not a luxury: this distinguished gurgle, at the table and as an aperitif, will go well with everything. A very good wine for tapas and al fresco dining.
It is in Sitges, Catalonia, in the heart of the Garraf Natural Park, that Manel Avinyo and his brother Joan took over the family estate, renamed Clos Lentiscus by Manel. Even though Barcelona is only a half-hour drive away, the beauty of the landscape is striking and the immersion in nature is total: Mediterranean forests rub shoulders with Catalan scrubland (thyme, rosemary, rockrose, mastic tree which gave its name to the estate, etc.). The Penedès region also has a long winemaking history. Nestled in its gentle hills is Clos Lentiscus, in the Penedés appellation, on twenty hectares of sandy and clay-limestone soils facing due south at an altitude of 225 meters. According to historical documents, the family of Manel and Joan Avinyo has been established there since at least the 14th century. For a long time, the grapes were sold to local cooperatives, but since the two brothers took over the estate, organic and biodynamic farming has replaced conventional practices, the entire harvest goes into the house vintages, and organic and biodynamic practices have allowed this beautiful property to reconnect with its former prestige: in the 19th century, its wines were sold in France and as far away as the Americas. Manel quickly earned a nickname: The Bubbleman, a tribute to his talent for making cavas, the sparkling white wines characteristic of the northeast of the Iberian Peninsula, from native varieties that only Catalonia has the secret to: sumoll, ull de llebre, xarel·lo, malvasia from Sitges, cartoixà vermell, cariñena (carignan), accompanied by tempranillo and muscat from Alexandria. The vines are old, sometimes centuries old. No synthetic additives are used in the vineyard, and operations such as planting, pruning, de-budding, and harvesting are dictated by the lunar phases. Pollination is facilitated by the presence of beehives; sheep contribute to fertilization and control of the plant cover. Ringo, the white horse, is responsible for working the soil.
1er Jus Red 2023
Fond Cyprès's 1er Jus 2023 is a bold and original expression of the Languedoc-Roussillon terroir. This red wine, made from a blend of Carignan and Grenache Noir, offers a unique and fluid taste experience, halfway between a red wine and a rosé. With a moderate alcohol content of 12.5°, it stands out for its freshness and lightness, perfect for convivial moments.
Terroir and Vinification
The Carignan and Grenache Noir vines grow on clay-limestone soils typical of the region, giving this wine a subtle minerality and a beautiful structure. The vinification is carried out according to a unique method: the whole bunches of Carignan are immersed in a saignée of Grenache in full fermentation, with pressing two days later. This process begins as a rosé vinification and ends in red, giving the 1er Jus Domaine its unique character and light color.
Aged for 6 months in stainless steel vats, this wine is made with indigenous yeasts, guaranteeing a pure expression of the fruit and terroir. The minimal presence of sulfur and light filtration ensure a respectful and natural approach to the wine.
Tasting and Food Pairing
On the nose, the 1er Jus 2023 seduces with fresh and vibrant raspberry aromas. On the palate, it reveals a fluid, almost airy texture, with a fruity and elegant finish. It pairs ideally with a beautiful charcuterie board or as a convivial aperitif, best served chilled between 12 and 14 degrees for an optimal experience. This natural wine can be kept for up to five years, but it also tastes great young.
Respect for the environment
Certified organic (Eurofeuille label), this wine respects sustainable and ecological viticultural practices. Fond Cyprès is committed to producing natural wines without synthetic chemicals, allowing the richness of the terroir and the authenticity of the grape varieties to fully express themselves.
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Magnum Variette Red 2018
4400
€44,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Magnum Variette Red 2018
4400
€44,00
Unit price perMagnum Variette Red 2018
A blend of Carignan, Grenache, Syrah, and Cinsault: a full-bodied red with aromas of garrigue, blackcurrant, and blackberry. Pairs well with red wine stews: beef stew, gardianne, beef bourguignon, coq au vin, as well as roast red meats. Ideal with poached pears.
Natural wine with no added sulfites.
Es d'aqui Danslezetoiles Red 2016
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather complement the fruity and herbaceous notes, much to the delight of natural wine enthusiasts. Plenty of aromatic presence, character, and originality.
L'Harmonie Red 2014
A beautiful blend of southern grape varieties, this Roussillon red is composed of Grenache, Syrah, and Carignan from vines growing on clay-siliceous soils. Harmonie is a wine of patience, obtained through long-term maceration and aging, which gives it a dark color, a powerful nose, and intense aromas of black fruits. Decant for a few hours before tasting to fully appreciate its fullness.
Natural wine with no added sulfites.
Cuvée Carignan Red 2023,
A true homage to the Carignan grape variety, this cuvée seduces with its complexity and indulgence. Made from organic grapes harvested at the foot of Mont Ventoux, this cuvée offers a dark color, a nose of black fruits, spices, and pepper, and a full, sunny palate. The tannins are melted, giving way to flavors of undergrowth, violet, and spices.
Aged for 9 months in stainless steel vats, this is a fresh and balanced red, perfect for casual meals with charcuterie, grilled meats, or spicy dishes. Serve at 16-18°C, it can be stored for 5 to 10 years.
Aubunite Sparkling Red 2016
La Sorga
A blend of 80% Aubunite and about 20% Aramon, with a little Auvergne Gamay and Carignan, grape varieties sourced mostly from the limestone sands around Carcassonne and the rest from the basalt soils of Auvergne. The Aubunite macerates in whole bunches; the other grape varieties are destemmed. The wine is bottled by hand, and disgorgement is performed by Antony himself. Its notes of red fruits and spices will complement an aperitif and will not disappoint a chocolate mousse. Aging potential: five years.
Natural wine with no added sulfites.
Goes with: Desserts, Aperitif
Fond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Toile de Fond (exclusive vintage) Red 2024
1600
€16,00
Unit price perFond Cyprès - Rodolphe Ourliac et Laetitia Gianesini
Toile de Fond (exclusive vintage) Red 2024
1600
€16,00
Unit price perToile de Fond (exclusive vintage) Red 2024
Fond Cyprès
The vibrancy of the south, natural version
At the foot of the Corbières mountains, the Fond Cyprès estate produces a 2024 red wine imbued with freedom and energy. This natural wine, certified organic (AB), is born on sun-drenched clay-limestone soils, with total respect for the environment: soil cultivation without synthetic products, hand-harvesting, and vinification using short maceration without added yeasts or oenological additives. Here, the fruit expresses itself in all its purity, without artifice.
The Mediterranean trio – Carignan, Grenache, and Syrah – yields a wonderfully fresh wine, with a slightly spicier profile than the previous vintage. Its clear ruby color heralds a youthful and vibrant wine. On the nose, an immediate bouquet of red fruits (cherry, raspberry) mingles with a herbaceous and peppery touch reminiscent of garrigue paths after the rain. The palate, fluid and lively, seduces with its drinkability: smooth tannins, lovely acidity, and a clean finish of sweet spices. A wine that doesn't seek effect but rather the pure expression of the terroir.
Served at 16-18°C, it pairs equally well with grilled red meat or as an aperitif with friends, featuring fine charcuterie. This vintage requires no decanting and can be enjoyed now, but will gain complexity over the years, with an aging potential of 5 to 10 years.
Es d’aqui CFCR Red 2011
A blend of Cabernet Franc and Carignan, fiery, powerful, and deep, balanced by a touch of freshness. Lovely notes of black olive.
Natural wine with no added sulfites.
Cuvée Carignan Red 2022
It's all in the title: this Cuvée C Carignan by Frédéric Cossard is a 100% organic and natural Carignan, vinified in Burgundy by Frédéric Cossard. The Burgundian master here takes on Carignan from the South, expressing its virtues with his usual dexterity. The blend includes a little Mourvèdre.
Vinification
The Cuvée C Carignan vines are planted at the foot of Mont Ventoux. The vinification of organic grapes is entirely natural, using indigenous yeasts, and maceration is done in whole bunches without exaggerating extraction. Aging is done in vats. No sulfites added.
Tasting
Peppery, spicy, black fruits, C Carignan offers notes of undergrowth, violet, and well-melted tannins, it is a gourmet and fresh wine for all occasions, sunny and balanced. Pair it with grilled meats, charcuterie or cured meats. If you are interested in Carignan, you will also find beautiful expressions at the estates Fond Cyprès or Le Temps retrouvé.
Learn more about Frédéric Cossard and the domaine de Chassorney
Frédéric Cossard and the domaine de Chassorney give a voice in organic and natural ways to the terroirs and wines of Burgundy and elsewhere, undistorted by agricultural chemicals, according to the style and convictions of this winegrower and merchant. Wherever his grapes come from, his wines bear the Cossard brand, both classic and innovative.
Between viticulture and trade
Frédéric Cossard created the domaine de Chassorney in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own trading house and buys organic grapes from the greatest climates of Burgundy, but also from Jura, Languedoc and elsewhere.
A solid commitment to nature
At Frédéric Cossard, the work of the soil and the vines is done naturally: plowing by horse, no chemical fertilizers or weedkillers. The vines are tended biodynamically, the harvest is manual, carried out at full maturity. Frédéric Cossard's vintages are rare and sought-after wines, always highly anticipated but which sometimes require waiting.
Carignan Red 2014,
Made from 130-year-old Carignan vines growing in a complex blend of clay, silica, mica-rich schist, quartz, and gneiss, this wine undergoes extended aging.
A natural wine with no added sulfites.
Rosé 2016,
Domaine Le Temps retrouvé
A blend of Grenache and Carignan for a rosé that doesn't do things by halves, sourced from the clay-limestone plots of Domaine du Temps retrouvé. On the nose, notes of redcurrant and raspberry are echoed on the palate, accompanied by a lovely acidity. Drink as an aperitif, while listening to Laurent Voulzy's Le Cœur Grenadine.
A natural wine with no added sulfites.
Nails and Dust Red 2021
Behind this metallic and dusty appellation (the translation of the cuvée's name) lies a wine of character, lively and mineral, full of sap and vitality. It is made from Minervois Carignan grapes macerated and crushed for six days, resulting in a beautiful extraction of tannins that need to soften slightly. At the time of writing (March 2023), this wine still requires approximately one year of bottle aging before it can be optimally enjoyed. After this time, it will reveal all its passion and energy. An excellent companion to red meats, grilled meats, grilled sausages, and good times with friends.
Find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experience as a winemaking business. The creative duo has a lot in common: Claire is the sister of Daniel Sage, a fan of underwater wine aging but above all an importer of Catalan wines. Hence the presence of Catalan grape varieties in Belly Wine Experiment's blends, alongside Burgundy, Auvergne, and Jura grape varieties, all readily found in the same bottle. Aimé is the son of Manu Duveau, a poet-winemaker from Auvergne, a former stonemason, and a great winemaker of local Gamays at his Domaine de l'Égrappille. Belly Wine Experiment's unique feature is the exoticism (in the literal sense) of its blends, with Catalan Xarello, for example, blending effortlessly with Puy-de-Dôme Gamay. The wines are made using semi-carbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The winery is also known for its high-quality, vinous perries.
Carignan : un cépage méditerranéen à la fois ancestral et moderne
Le Carignan est l’un des cépages rouges les plus emblématiques du bassin méditerranéen. Connu depuis plusieurs siècles, il est étroitement lié aux paysages ensoleillés du sud de la France, de l’Espagne et de l’Italie. Ses origines sont incertaines, mais la plupart des ampelographes s’accordent à dire qu’il serait né en Aragon, région du nord-est espagnol, où il était déjà largement cultivé au Moyen ge.
Son nom viendrait de la ville de Cariñena, en Aragon, qui a donné son appellation à ce raisin. De là, il s’est répandu dans les vignobles voisins, notamment en Catalogne et en Languedoc, puis en Provence et dans tout le sud de la France. Pendant plusieurs siècles, il a constitué une base essentielle de la viticulture méditerranéenne.
Ce cépage de tradition a connu des fortunes diverses au fil du temps. Très productif, il a été massivement planté au XIXe et au XXe siècle, surtout dans le Languedoc et le Roussillon, pour répondre aux besoins de production de masse. Dans les années 1970 et 1980, il représentait encore une part immense du vignoble languedocien. Mais son image s’est ternie, car il était souvent associé à des vins rustiques, puissants mais sans finesse.
Depuis les années 1990, un véritable renouveau s’est opéré. Grâce au travail patient de vignerons passionnés, qui ont choisi de valoriser les vieilles vignes et de limiter les rendements, ce rouge méditerranéen retrouve aujourd’hui ses lettres de noblesse. Cette variété, longtemps considérée comme un simple pilier de production, révèle désormais toute sa complexité et son authenticité.
Une aire de culture méditerranéenne
Le Carignan est un cépage du soleil. On le trouve principalement dans le sud de la France, où il reste très présent dans les appellations du Languedoc, du Roussillon, du Minervois, de Corbières ou de Fitou. Il est aussi cultivé en Provence et dans la vallée du Rhône méridionale, souvent en assemblage avec la Syrah, le Grenache et le Mourvèdre.
En Espagne, il porte le nom de Cariñena ou Mazuelo, et il est encore largement présent en Catalogne, dans la Rioja et l’Aragon. En Italie, on le rencontre en Sardaigne, sous le nom de Carignano, notamment dans la DOC Carignano del Sulcis.
Au-delà de la Méditerranée, cette vigne s’est exportée. On la cultive en Californie, au Chili, en Argentine et même en Afrique du Sud, où elle est utilisée pour élaborer des vins de caractère, souvent en assemblage. Malgré son expansion mondiale, elle conserve un lien indéfectible avec ses paysages d’origine : les coteaux secs et ensoleillés du pourtour méditerranéen.
Synonymes et dénominations
Comme beaucoup de cépages anciens, le Carignan possède de nombreux synonymes selon les régions où il est cultivé. Outre Cariñena et Mazuelo en Espagne, on le connaît sous le nom de Carignane en Californie, ou encore de Carignano en Italie. Dans certaines zones de Catalogne, il est aussi appelé Samso.
Ces variations de nom reflètent son histoire mouvementée et son implantation dans divers pays. Toutefois, quelle que soit la dénomination, il conserve les mêmes caractéristiques fondamentales : une forte personnalité, une vigueur impressionnante et une aptitude à refléter son environnement.
Description physique du cépage
Cette vigne robuste se distingue par une croissance vigoureuse, capable de s’adapter à des conditions difficiles. Ses grappes sont grandes, compactes, avec des baies de taille moyenne à peau épaisse. La couleur des raisins est d’un bleu noir profond, qui donne des jus intensément colorés.
Les feuilles sont larges, découpées, souvent d’un vert foncé qui résiste bien à l’ensoleillement. Le Carignan est une variété tardive, qui nécessite beaucoup de chaleur pour parvenir à maturité. Il aime les sols pauvres, pierreux, secs, où il peut développer tout son potentiel.
Particularités viticoles
Ce plant ancien est réputé pour sa productivité. Dans les terroirs fertiles ou lorsqu’il est conduit à gros rendements, il donne des vins jugés durs, tanniques et parfois austères. Mais lorsqu’il est cultivé sur de vieilles vignes, avec des rendements faibles, il révèle une toute autre dimension.
Sa maturité est tardive, ce qui en fait un cépage adapté aux climats chauds. Il craint l’humidité excessive, mais supporte très bien la sécheresse et les fortes chaleurs. Sa vigueur nécessite une conduite maîtrisée, souvent en gobelet traditionnel dans les vignobles méditerranéens.
Aujourd’hui, de nombreux vignerons choisissent de travailler cette variété en vinifications par macération carbonique ou en vendange entière, afin d’assouplir ses tanins et de mettre en valeur son fruit. Ces pratiques révèlent un profil beaucoup plus accessible et élégant.
Un profil aromatique contrasté
Le Carignan est un cépage qui possède une identité aromatique riche et singulière. Dans sa jeunesse, il exprime souvent des notes de fruits noirs : cassis, mûre, cerise noire. On y trouve aussi des accents d’épices (poivre, réglisse), ainsi qu’une trame végétale subtile, rappelant la garrigue ou le thym.
Avec le temps, il gagne en complexité et en profondeur. Les vins issus de vieilles vignes développent des arômes de pruneau, de cuir, de cacao et parfois de tabac blond. La bouche est marquée par des tanins fermes, une vivacité soutenue et une grande structure.
Là où certains cépages recherchent avant tout la rondeur, cette vigne méditerranéenne assume une personnalité affirmée. Ses vins peuvent être puissants, mais ils révèlent aussi une fraîcheur insoupçonnée quand les rendements sont limités et que les vignes poussent sur des terroirs bien adaptés.
Styles de vins produits
Le Carignan est rarement vinifié seul. Il est le plus souvent utilisé en assemblage, notamment dans le Languedoc et le Roussillon, où il forme des cuvées harmonieuses avec le Grenache, la Syrah et le Mourvèdre. Ces alliances permettent d’équilibrer sa structure tannique et son acidité avec la rondeur et la gourma.
Les vins rouges de caractère
Dans sa version classique, cette variété donne des rouges profonds, colorés, charpentés. Ils peuvent être un peu austères dans leur jeunesse, mais ils gagnent en finesse après quelques années de garde.
Les vins fruités par macération carbonique
De plus en plus, certains vignerons choisissent d’utiliser la macération carbonique, comme dans le Beaujolais, pour produire des vins plus souples, fruités et accessibles. Cette technique révèle le côté gourmand du raisin méditerranéen, avec des notes de fraise, de cerise et de framboise.
Les vins naturels
Dans le mouvement des vins naturels, le Carignan occupe une place importante. Grâce à sa vigueur et à sa capacité à exprimer le terroir, il permet de créer des vins francs, digestes, qui séduisent par leur énergie et leur sincérité.
Potentiel de garde
Les vins issus de ce plant ancien peuvent avoir une belle longévité, surtout lorsqu’ils proviennent de vieilles parcelles et de terroirs adaptés. Les cuvées traditionnelles gagnent en complexité avec 5 à 10 ans de garde, développant des arômes tertiaires intéressants.
Cependant, les versions vinifiées en macération carbonique ou dans un style plus fruité sont destinées à être bues jeunes, afin de profiter de leur éclat aromatique et de leur fraîcheur.
Accords mets et vins
Le Carignan est un compagnon idéal de la cuisine méditerranéenne. Ses tanins et sa structure en font un allié des viandes grillées, des plats en sauce et des recettes à base d’agneau. Il accompagne aussi parfaitement les légumes grillés, la ratatouille, les plats de gibier ou encore les fromages affinés.
Dans ses versions plus légères et fruitées, il s’accorde avec des charcuteries, des grillades estivales ou des plats simples de la cuisine de tous les jours.
Le Carignan dans les vins naturels
De nombreux vignerons du Languedoc et du Roussillon travaillent aujourd’hui le Carignan en vins naturels. Grâce à ses vieilles parcelles, souvent âgées de plus de 50 ans, il offre des raisins concentrés et équilibrés. Les vinifications sans intrants révèlent toute sa pureté et sa force d’expression.
Dans ce contexte, le Carignan est devenu un symbole du renouveau méditerranéen : une parcelle ancienne qui trouve une nouvelle jeunesse grâce à des pratiques respectueuses de l’environnement et du raisin.
Conclusion : un cépage à redécouvrir
Longtemps associé à des vins de masse, le Carignan vit aujourd’hui une véritable renaissance. Entre les mains de vignerons passionnés, il révèle un potentiel insoupçonné : celui d’un cépage noble, capable de produire des vins profonds, sincères et authentiques.
Qu’il soit vinifié seul ou en assemblage, en version traditionnelle ou naturelle, le Carignan est redevenu un acteur incontournable du paysage viticole méditerranéen. Il incarne à la fois l’histoire et l’avenir, la tradition et l’innovation.
