The Carmignano uses 45-70% Sangiovese, 10-20 Canaiolo Nero, and 6-15% Cabernet Franc and Cabernet Sauvignon. Just as with Chianti, a very small amount of white grapes may also be added. These are a maximum 10% of Trebbiano Toscano, Canaiolo Bianco, and Malvasia. A further important factor in the quality of these Italian wines is the fairly low yield (in Italian terms). The wine is a very intense and clear ruby red which takes on touches of granite red with age. The bouquet is wonderful, intense yet subtle, with a hint of wild violets, and veiy seductive. The taste too is intense and fulsome, smooth, and very elegant.

The ordinary Carmignano (marked annata and the year) must be at least two years old, the Riserva at least three. The minimum alcohol content is 12.5%. Carmignano is a perfect Italian wine for keeping. Drinking temperature for this Italian wine is 57.2- 60.8°F (14- 16°C) for the Annata and 60.8-62.6°F (16-17°C) for a Riserva.