Carmignano lies some 13 miles west of Florence and used to be part of the Chianti Montalbano sub-zone, until separated as a separate DOC in 1975 and subsequently elevated to DOCG status in 1990. Carmignano has long been distinctive in the wider Chianti region for blending a portion of Cabernet Sauvignon into the local Sangiovese since as early as the mid-1500s. It is reported that Catherine de'Medici, who became Queen of France at that time, was responsible for the varietal's introduction to Carmignano.

The red blend must contain a minimum of 50% Sangiovese and then, unusually, MUST contain between ten and 20% of Cabernet Sauvignon and/or Cabernet Franc. The reds must be aged for a year-and-a-half minimum, including eight months in barrel; and riservas get three years of age, with a minimum of 12 months in barrel. As Carmignano is not as well known on export markets, the wines can offer tremendous value. Tenuta de Cappezzana is the most famous estate in the region, while Pratesi and Piaggia are other names to look out for. (Wine/Appellations)