The Carmenère grape originates from the ancient “Vitis Biturica” of Albanian origin, brought to France by the Romans. Its name might derive from “carmine,” due to the deep purple color of the wine it produces. It appears that all Bordeaux varieties descend from this original vine. Carmenère is very delicate and subject to berry shatter (flower abortion), which is why its cultivation was almost entirely abandoned in France. Today, the country where it is most widespread is Chile. Thanks to Carmenère’s success in Chile, the variety has been considered in several other regions of the world, including New Zealand, and is now receiving increasing attention in its native Médoc. In Italy, it is found in Veneto and Friuli-Venezia Giulia, where Carmenère was often mistaken for Cabernet Franc in the past, as well as in Franciacorta (Curte Franca), where some wineries have developed excellent pure varietal wines.

In reality, Carmenère morphologically resembles Merlot, from which it differs in the color of the young leaves (green in Merlot, reddish in Carmenère) and in the ripening period, with Carmenère ripening a couple of weeks earlier. Carmenère is a late-ripening variety and thus needs sunlight to reach its full potential. In the right environment, it can produce fine red wines with intense colors, featuring the appealing fleshy texture of Merlot and the herbaceous notes of Cabernet Sauvignon. Carmenère wine has distinctive and unmistakable characteristics, making it enjoyable when young but also suitable for aging. It is also a very versatile wine with all traditional pairings, ideal for roasts, both white and red meat, game, and aged cheeses. It should be served in wide glasses at a temperature between 16 and 18°C (60-64°F).