Cinsault

The Cinsault is a a black grape variety native to the south of France, loved for its ability to produce light, fresh, fragrant wines, with soft tannins and marked versatility.

Traditionally used as a blending grape to soften more tannic, structured wines, Cinsault is today enjoying a rediscovered as a single variety, thanks to its ability to give easy-drinking reds e elegant, aromatic rosés.

In Italy it is found in small quantities (above all in Puglia and in some parts of the Sardinia), but it finds its finest expression in Provence, Languedoc-Roussillon, South Africa and in some areas of the Lebanon.

Origin and spread

• Origin: South of France (probably Provence or Languedoc)

• Alternative names: Cinsaut, Ottavianello (in Apulia)

• Grown in:

  • France: Provence, Languedoc-Roussillon, Rhône

  • South Africa (old vines of Pinotage comes from a cross with Pinot Noir)

  • Lebanon: wines from the Bekaa Valley

  • Italy: sporadically in Puglia and in Sardinia

Ampelographic characteristics

• Bunch: large, loose

• Berry: large, thin skin

• Ripening: early or mid-season

• High yields

• Resistance to heat and drought → perfect for hot climates

• Low tannin → a wine soft and easy-drinking

Sensory profile

Colour:

• Pale ruby red

• Also very well suited to rosés (rosé from Provence!)

Aromas:

• Fresh red fruit: wild strawberry, raspberry, cherry

• Flowers: violet, rose

• Herbes de Provence: thyme, rosemary

• Light sweet spices

Palate:

• Fresh, light, fruity

• Tannins soft and velvety

• Body slender, lively acidity

• Pleasantly easy-going and drinkable

• Excellent to drink young

Typical use

Food pairings

• Fresh salads, vegetarian dishes

• Fresh and soft cheeses

• Grilled chicken, kebabs, white meat

• Baked oily fish

• Lebanese cuisine: half, hummus, spiced lamb

• Pizza margherita, focaccia, summer cooking

Why choose a wine made from Cinsault

For a red light, fragrant and versatile
Perfect for drinking young and in company
Ideal for the most elegant Provençal rosés
A wine that is perfect forsummer and for Mediterranean cooking
In a blend, it gives finesse and balance to wines from the south of France