Viticulture and Winemaking
The popularity of Carignan is largely tied to its ability to produce very large yields in the range of 200 hl/ha (11 tons/acre). The vine does face significant viticultural hazards with high sensitivity to rot, powdery mildew, downy mildew and grape worms. Carignan is a late budding and ripening grape which requires a warm climate in order to achieve full ripeness. The vine also develops very thick stalk around the grape clusters which makes mechanical harvesting difficult. A white grape mutation known as Carignan blanc also exists in Roussillon in small plantings of around 1000 ha (2,500 acres).
In winemaking the grape is often used as a deep coloring component in blends, rather than being made in a varietal form with some exception. Carignan produced from old vines in places like Montpeyroux and the Corbières AOC are predominantly Carignan. The grape is a difficult one for winemakers to work with being naturally high in acidity, tannins and astringency which requires a lot of skill to produce a wine of finesse and elegance. Some winemakers have experimented with Carbonic maceration and adding small amounts of Cinsault and Grenache with some positive results. Syrah and Grenache are considered its best blending partners being capable of performing a softer wine with rustic fruit and perfume. In California, Ridge Vineyards has found some success with a varietal wine made from Carignan vines that were planted in the 1880s.
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