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Carignan is one of the most emblematic red grape varieties of the Mediterranean basin. Known for several centuries, it is closely linked to the sunny landscapes of southern France, Spain, and Italy. Its origins are uncertain, but most ampelographers agree that it originated in Aragon, a region in northeastern Spain, where it was already widely cultivated in the Middle Ages.
Its name is said to come from the town of Cariñena, in Aragon, which gave its name to this grape. From there, it spread to neighboring vineyards, notably in Catalonia and Languedoc, then in Provence and throughout the south of France. For several centuries, it formed an essential basis of Mediterranean viticulture.
This traditional grape variety has experienced various fortunes over time. Very productive, it was massively planted in the 19th and 20th centuries, especially in Languedoc and Roussillon, to meet the needs of mass production. In the 1970s and 1980s, it still represented a huge part of the Languedoc vineyard. But its image was tarnished, as it was often associated with rustic, powerful but unsophisticated wines.
Since the 1990s, a real revival has taken place. Thanks to the patient work of passionate winemakers, who have chosen to highlight old vines and limit yields, this Mediterranean red is now regaining its prestige. This variety, long considered a simple production pillar, now reveals all its complexity and authenticity.
A Mediterranean Growing Area
Carignan is a sun-loving grape variety. It is mainly found in the south of France, where it remains very present in the appellations of Languedoc, Roussillon, Minervois, Corbières or Fitou. It is also cultivated in Provence and the southern Rhône Valley, often blended with Syrah, Grenache, and Mourvèdre.
In Spain, it is known as Cariñena or Mazuelo, and it is still widely present in Catalonia, Rioja, and Aragon. In Italy, it is found in Sardinia, under the name Carignano, notably in the DOC Carignano del Sulcis.
Beyond the Mediterranean, this vine has been exported. It is cultivated in California, Chile, Argentina, and even South Africa, where it is used to produce wines of character, often in blends. Despite its global expansion, it maintains an unbreakable link with its original landscapes: the dry and sunny hillsides of the Mediterranean rim.
Synonyms and Denominations
Like many old grape varieties, Carignan has numerous synonyms depending on the regions where it is grown. Besides Cariñena and Mazuelo in Spain, it is known as Carignane in California, or Carignano in Italy. In some areas of Catalonia, it is also called Samso.
These name variations reflect its eventful history and its establishment in various countries. However, whatever the denomination, it retains the same fundamental characteristics: a strong personality, impressive vigor, and an ability to reflect its environment.
Physical Description of the Grape Variety
This robust vine is distinguished by vigorous growth, capable of adapting to difficult conditions. Its clusters are large, compact, with medium-sized berries and thick skins. The color of the grapes is a deep black-blue, which gives intensely colored juices.
The leaves are large, lobed, often a dark green that resists sun exposure well. Carignan is a late-ripening variety, requiring a lot of heat to reach maturity. It thrives in poor, stony, dry soils, where it can develop its full potential.
Viticultural Characteristics
This old plant is renowned for its productivity. In fertile terroirs or when managed for high yields, it produces wines considered harsh, tannic, and sometimes austere. But when cultivated on old vines, with low yields, it reveals a completely different dimension.
Its late maturity makes it a grape variety suited to hot climates. It fears excessive humidity but tolerates drought and high heat very well. Its vigor requires controlled management, often in traditional goblet pruning in Mediterranean vineyards.
Today, many winemakers choose to work this variety with carbonic maceration or whole-bunch fermentation, in order to soften its tannins and highlight its fruit. These practices reveal a much more accessible and elegant profile.
A Contrasting Aromatic Profile
Carignan is a grape variety with a rich and singular aromatic identity. In its youth, it often expresses notes of black fruits: blackcurrant, blackberry, black cherry. There are also hints of spices (pepper, licorice), as well as a subtle vegetal undertone, reminiscent of garrigue or thyme.
Over time, it gains in complexity and depth. Wines from old vines develop aromas of prune, leather, cocoa, and sometimes blond tobacco. The palate is marked by firm tannins, sustained liveliness, and great structure.
Where some grape varieties primarily seek roundness, this Mediterranean vine asserts a strong personality. Its wines can be powerful, but they also reveal unexpected freshness when yields are limited and the vines grow on well-suited terroirs.
Wine Styles Produced
Carignan is rarely vinified alone. It is most often used in blends, particularly in Languedoc and Roussillon, where it forms harmonious cuvées with Grenache, Syrah, and Mourvèdre. These alliances balance its tannic structure and acidity with roundness and gourmet character.
Red Wines of Character
In its classic version, this variety produces deep, colored, full-bodied reds. They can be a bit austere in their youth, but they gain in finesse after a few years of aging.
Fruity Wines by Carbonic Maceration
Increasingly, some winemakers choose to use carbonic maceration, as in Beaujolais, to produce softer, fruitier, and more accessible wines. This technique reveals the gourmet side of the Mediterranean grape, with notes of strawberry, cherry, and raspberry.
Natural Wines
In the natural wine movement, Carignan holds an important place. Thanks to its vigor and its ability to express the terroir, it allows for the creation of frank, digestible wines that captivate with their energy and sincerity.
Aging Potential
Wines from this old plant can have good longevity, especially when they come from old plots and suitable terroirs. Traditional cuvées gain in complexity with 5 to 10 years of aging, developing interesting tertiary aromas.
However, versions vinified with carbonic maceration or in a fruitier style are meant to be drunk young, to enjoy their aromatic brilliance and freshness.
Food and Wine Pairings
Carignan is an ideal companion for Mediterranean cuisine. Its tannins and structure make it an ally for grilled meats, sauced dishes, and lamb-based recipes. It also perfectly accompanies grilled vegetables, ratatouille, game dishes, and aged cheeses.
In its lighter and fruitier versions, it pairs well with charcuterie, summer barbecues, or simple everyday dishes.
Carignan in Natural Wines
Many winemakers in Languedoc and Roussillon are now working with Carignan in natural wines. Thanks to its old plots, often over 50 years old, it offers concentrated and balanced grapes. Vinifications without additives reveal all its purity and expressive power.
In this context, Carignan has become a symbol of the Mediterranean revival: an ancient plot finding new youth thanks to practices that respect the environment and the grape.
Conclusion: A Grape Variety to Rediscover
Long associated with mass-produced wines, Carignan is now experiencing a true renaissance. In the hands of passionate winemakers, it reveals unexpected potential: that of a noble grape variety, capable of producing deep, sincere, and authentic wines.
Whether vinified alone or in a blend, in a traditional or natural version, Carignan has once again become an essential player in the Mediterranean wine landscape. It embodies both history and future, tradition and innovation.
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30 products
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.
Le Serret 1826 Red 2021
Terroir, plot size and grape varieties
In the sun-drenched heart of the Southern Rhône Valley, where the rounded pebbles hold the memory of warm days and cool nights, Le Serret 1826 is born , a red wine with a name steeped in emotion and history. Behind this 100% Carignan cuvée lies much more than a simple vintage: a vibrant tribute to the family roots of Justine Vigne, a passionate winemaker who has crafted a profound, deeply rooted, and sincere wine. The name “1826” evokes the year the Vigne family settled in Richerenches , while “Le Serret” designates the very first plot of the estate, planted in 1955 by Justine’s grandfather, as an act of faith in the land and in time.
This Carignan, an often-overlooked grape variety, regains its full nobility here, magnified by a sunny and windy terroir, conducive to a pure and structured expression. The soil, nourished by history and silence, allows the fruit to speak with intensity.
Cultivation methods
True to an artisanal approach and respect for all living things, Justine Vigne cultivates her vines organically , with meticulous attention to every detail. Soil work is gentle, interventions measured, allowing the vines to express themselves freely. In the vineyard as in the cellar, the philosophy is clear: do not rush anything, work with the natural elements, preserve their identity. The winemaking, precise and unadorned, aims for accuracy, sincerity, and the inner light of the fruit. Thus, Le Serret 1826 stands as an ode to patience and fidelity to its origins.
Tasting & pairings
From the moment it's opened, Le Serret 1826 – vintage 2021 – unfolds a dense and captivating nose: patinated leather , ripe black fruits like blackberry and plum, and a spicy undertone reminiscent of garrigue after the rain. On the palate, the wine asserts its structure , without heaviness, with a mouthwatering freshness that lengthens the finish and invites indulgence. The wine is clean, taut, and precise, revealing a rare balance between intensity and elegance.
This wine calls for generous and characterful dishes: grilled meats , artisanal charcuterie , mature cheeses , and juicy red meats . It pairs wonderfully with a wood-fired ribeye steak or a plate of well-aged tomme cheese, revealing all its nuances in dialogue with the dish.
With Le Serret 1826 , Justine Vigne delivers a wine of memory and conviction, a wine of lineage and place, which touches the heart with its sincerity as much as its mastery. A bottle that doesn't just tell a story: it brings it to life, sip after sip.
Grisou Rosé 2021
Belly Wine Experiment
Complex, refreshing, unusual, and delicious… A rosé, obviously, but with a fairly solid structure. One might guess from its name that it's a vin gris, and its color gives us the final hint. Grisou is a vin gris (therefore) quite typical of Belly Wine's experimental passion, since it is made from Carignan from the South and Pinot Gris from Heiligenstein (Alsace) grown on clay-siliceous soils. Two very different terroirs are united in one wine. Let's remember that Grisou, like Rosé, is a still wine with a pale color made from black grapes in short maceration. Here, it's a little more complicated since two-thirds of the grapes are directly pressed, the remaining third being crushed in whole bunches and macerated for four days. Disgorging takes place two months later. This wine is organically grown and has received no chemical inputs or sulfites, in the vineyard or in the cellar. As it plays on several levels, both light and straightforward, Grisou can allow for very wide pairings.
To find out more
Founded and run by Claire Sage and Aimé Duveau, located in Chanteuges (Haute-Loire), Belly Wine Experiment is as much an experiment as a winemaking business. The creative duo has it in spades: 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, 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. The uniqueness of Belly Wine Experiment is the exoticism (in the literal sense) of the blends, with Xarel lo from Catalonia, for example, being able to sit alongside Gamay from Puy-de-Dôme with the utmost naturalness. The wines are made using semicarbonic maceration, without the addition of chemical additives or excessive manipulation in the cellar. The house is also known for its very high-quality, vinous perries.
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.
Rafalot Red 2013,
The Carignans of this Côtes-Catalanes are 125 years old and grow at an altitude of 300 meters in a clay-limestone valley, surrounded by wild fig trees, cedars, olive trees, apricot trees, and buzzing beehives, all protected by a pine forest. Fermentation lasts two weeks in concrete vats, with whole bunches crushed by foot, followed by aging in vats. Cherry and spice, supple and elegant tannins: full-bodied and irresistible.
A natural wine with no added sulfites.
Rouge 2023 is an emblematic vintage from Domaine Matassa, driven by Tom Lubbe's vision: to produce bright, digestible, and deeply vibrant wines from the South. Made primarily from very old Carignan vines grown biodynamically on the schist and clay soils of Calce, this wine expresses the unique singularity of the Matassa style: freshness where power is expected.
The nose opens with crisp red fruits, sour cherry, redcurrant, and some floral and herbaceous notes reminiscent of the garrigue. With aeration, deeper touches of sweet spices, pepper, and a slight wild dimension characteristic of the estate's natural winemaking appear. On the palate, the texture remains fluid, precise, and energetic, supported by fine tannins and a tension that lengthens the wine with great elegance. A vibrant red, very digestible and almost ethereal despite its Mediterranean roots.
Rosé 2015
Domaine Le Temps retrouvé
The Grenache Noir and Carignan grapes that make up this cuvée are forty and one hundred and thirty years old, respectively. They grow in a complex mixture of clay, silica, mica-rich schist, quartz, and gneiss. Michaël Georget pollinates the vineyard by introducing bees. The grapes are pressed directly, and aged for ten months in old 400-liter barrels.
A natural wine with no added sulfites.
CL Clarete Red 2023,
An all-terrain claret for lovers of light and juicy wines
The CL Clarete 2023, produced by Partida Creus, is a light, delicately macerated red wine made from a bold blend of Carignan, Grenache, Merlot, Syrah, and Tempranillo. This claret is a tribute to the freshness and conviviality of thirst-quenching wines, while remaining rooted in a natural vinification process that respects its clay-limestone terroir.
Tasting: between red fruits and spices
The nose opens with aromas of citrus, pomegranate and juicy red fruits, enhanced by a spicy touch that brings unexpected depth. On the palate, the CL Clarete is round and silky, with a beautiful acidity and minerality that give it a refreshing and savory finish. It charms with its balance and liveliness.
A versatile wine for all occasions
Thanks to its lightness and freshness, this claret is perfect for accompanying white meats, charcuterie dishes or even roasted meats. It also excels with simple Mediterranean dishes, such as grilled vegetables or mixed salads.
Serve between 12 and 14°C, without decanting, it can be enjoyed young for its liveliness or aged for up to 5 years to develop more complexity.
