Carignan

Also known as Mazuela · Carignano · Mazuelo · Cariñena · Carinyena

A Mediterranean red variety capable of firm acidity and tannin, from straightforward blends to concentrated old-vine wines. Old age of vines is context, not a guarantee of concentration, low yield or quality.

Aromatic palette

CherryBlackberryPlumHerbs

red cherry · blackberry · plum · dried herbs · pepper · savoury development

Read the structure.

acidityUsually medium-high to high

tanninModerate-high to high

bodyMedium to full

alcoholUsually moderate to high

What could you confuse it with?

Can overlap with Syrah, Cabernet Franc and other Mediterranean blends. Compare acid-tannin balance and fruit maturity; rusticity is not a necessary trait.

Origins & family

Origin

Spain, probably Aragón.

In the vineyard

Fertile and productive, it suits hot, dry and windy conditions but is notably susceptible to powdery mildew. Crop balance is essential for ripe fruit and manageable tannin.

Growing season

Late ripening and reliable productivity suit hot, dry vineyards; crop control supports concentration.

Vineyard sensitivities

Particularly susceptible to powdery mildew on leaves and bunches.

Site & soils

Poor, dry, stony or schistous sites suit its late ripening and strong productivity.

Regional expressions

France

Languedoc-Roussillon

From fresh carbonic styles to concentrated varietal or blended wines.

Structure

Often firm acidity and tannin; body depends strongly on crop and extraction.

At the table

14–17°C according to style.

Spain

Priorat and Montsant

Appears in concentrated dry reds, frequently alongside Garnacha.

Structure

Full body and firm structure are common, with high alcohol possible.

At the table

16–18°C; assess the complete blend.

Explore Priorat and Montsant

Chile

Maule

Old-vine Carignan provides a distinctive structured red reference.

Structure

Fresh acidity and substantial tannin can coexist with ripe fruit.

At the table

16–17°C with substantial food.

Explore Maule

Cellar & service

Winemaking & development

Carbonic approaches can soften a young wine’s expression; conventional extraction produces a firmer framework. Blends may use its acidity and structure to balance softer grapes.

Service & ageing

14–16°C for fresh fruit-led examples, 16–18°C for concentrated wines. Taste before deciding how much air a young bottle needs.

Pairing logic

Grilled lamb, beans, slow-cooked pork, mushrooms and herb-led stews work with its savoury structure.