Carignan | Ayama

Carignan | Ayama

Sale price€25,00
Red
Paarl (SA)
Carignan 100%
Enjoy it within 8 years
14% ABV
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Production and refinement

100% Carignan grown on granite and sandy soils. Harvested by hand between late March and early April.

Fermentation in open tanks with frequent pump-overs (2–3 times per day), spontaneous fermentation, and 2–4 weeks of maceration on the skins. Aged for one year, 50% in 225-liter barriques and the remaining 50% in large barrels of 2000–3500 liters.

Organoleptic analysis

Visual exam

Intense ruby red.

Olfactory examination

On the nose, it offers an intense bouquet with aromas of black cherry, blueberry, and violet, along with notes of orange peel, black licorice, and cocoa.

Tasting

On the palate, it is full and elegant, with fine, smooth tannins. It impresses with its long, harmonious finish. A Carignan with excellent aging potential.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Carignan | Ayama ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Sudafrica

Region: Paarl

Hectares of vineyards: 62

Ayama

La tenuta Slent, oggi sede di Ayama Wines, affonda le sue radici nella storia del Capo. Fondata nel 1685 da Martin Pouisson, un rifugiato ugonotto francese in fuga dalle persecuzioni religiose, ottenne i titoli di proprietà nel 1707. Pouisson battezzò la tenuta con il nome Slent, mantenuto fino a oggi come simbolo di continuità e identità.

Secoli dopo, la proprietà ha conosciuto una nuova rinascita grazie alla famiglia italo-sudafricana di Ayama, che ha voluto coniugare la tradizione enologica italiana con il terroir unico del Voor Paardeberg, nella regione di Paarl.

L’introduzione del Vermentino ha segnato un momento storico per la viticoltura sudafricana, aprendo un’inedita “nuova era del vino” nel Paese: è stato infatti il primo Vermentino piantato e vinificato in Sudafrica. Da questo incontro tra due culture — quella italiana e quella sudafricana — è nata una visione che unisce radici mediterranee e spirito africano, espressa oggi anche nelle altre varietà della gamma Ayama, tra cui il Nero del Capo, interpretazione sudafricana del Nero d’Avola siciliano.

Ayama

Il Voor Paardeberg ward è un’area rinomata per la qualità eccezionale delle sue uve. Le pendici del Paardeberg Mountain, la composizione mista dei suoli — arenaria, granito e scisto — e i venti costanti provenienti dall’oceano creano un microclima ideale per una viticoltura di precisione.
Le caratteristiche di questo terroir conferiscono ai vini di Ayama finezza aromatica, freschezza e una spiccata mineralità, qualità che hanno reso il distretto fonte di numerosi riconoscimenti internazionali.

Region and territory

One of the most fascinating wine regions in the Southern Hemisphere

Southafrica

One of the most fascinating wine regions in the Southern Hemisphere

Southafrica

One of the most fascinating wine regions in the Southern Hemisphere

Southafrica

South Africa is one of the most fascinating wine regions in the Southern Hemisphere, caught between ancient European tradition and modern winemaking.
Vines arrived in the 17th century with Dutch and French settlers, finding ideal conditions among the ocean, mountains, and cool winds that temper the heat. The heart of production is the Western Cape, where a variety of soils and microclimates create a unique mosaic of styles.

South African wines are known for their balance between power and finesse, a result of the Mediterranean climate, abundant sunlight, and complex soils (granite, sandstone, schist). Alongside native varieties such as Pinotage and historic staples like Chenin Blanc, international varieties—Sauvignon Blanc, Chardonnay, Syrah, Cabernet Sauvignon, Merlot—are successfully cultivated, taking on distinctive characteristics here.

In recent decades, the rise of small artisanal producers and the focus on single-vineyard wines have transformed the landscape, making South Africa today one of the most dynamic and interesting countries in the New World of wine.

Paarl

The Paarl region, in the heart of the Western Cape, is located about 60 km from Cape Town and is one of South Africa’s historic wine-growing areas.
Its name (“pearl” in Afrikaans) refers to the reflections of its granite mountains, among which the Paardeberg stands out, at the foot of which many outstanding farms are located, including Ayama Wines.

The area is characterized by sandy, granite-based, well-draining soils, with strong temperature variations between day and night and oceanic winds blowing from the Atlantic. These factors ensure healthy grapes and slow ripening, ideal for wines with great concentration and mineral freshness.

Historically known for structured reds (Shiraz, Cabernet Sauvignon, Pinotage), Paarl today also hosts experiments with Mediterranean varieties, such as Grenache, Vermentino, and Carignan, which here achieve a remarkable balance between warmth and liveliness.
One of the historic wine-growing regions of South Africa

Recommended pairings and dishes

Matching by concordance

A red wine that pairs divinely, by analogy, with dishes of aromatic and intense character, such as spiced dishes or roasts with Mediterranean herbs, which echo the wine’s fruity and spicy notes.

Matching by contrast

The freshness and tannins of this Carignan balance rich or succulent dishes beautifully, such as aged cheeses or juicy meats, creating harmony between the wine’s smoothness and the dish’s richness.

It pairs well with

Aged cheeses, roasted or grilled red meats, rich and flavorful dishes.

Matching by concordance

A red wine that pairs divinely, by analogy, with dishes of aromatic and intense character, such as spiced dishes or roasts with Mediterranean herbs, which echo the wine’s fruity and spicy notes.

Matching by contrast

The freshness and tannins of this Carignan balance rich or succulent dishes beautifully, such as aged cheeses or juicy meats, creating harmony between the wine’s smoothness and the dish’s richness.

It pairs well with

Aged cheeses, roasted or grilled red meats, rich and flavorful dishes.

Sausage and Mustard Greens

"Salsiccia and sanapo" is an intense dish from Sicilian tradition, typically prepared for the feast of San Martino. It features "senape canuta," a pleasantly bitter wild mustard green. The richness and roundness of the sausage blend harmoniously with the slight bitterness of the greens, creating a perfect flavor combination.

Pork chops

Pork chops pan-fried are an easy-to-make main dish, full of flavors and aromas, with a rich texture and a fatty tendency. Additionally, they are very quick to prepare. They can be cooked in a skillet, on the grill, or in the oven. Enhance them with rosemary for an extra touch of flavor.

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