While the origins of Carignano are not definitively settled, it is likely a traditional, not native, variety to the Mediterranean islands. It is widely planted on Sardinia, where it is the star of Carignano de Sulcias. On Sicily, it is grown around Mt. Etna, where it is often referred to as Nerello Cappuccio and is blended with Nerello Mascalese to make Etna Rosso. 

Carignano has high natural acidity and is best suited to hot, dry vineyard sites. When farmed at lower yields, it produces deeper colored and more intensely flavored wines. At higher yields, it tends to produce lighter, more elegant wines with bright acidity. In California, Carignano is most often cultivated in single variety blocks in Sonoma, Contra Costa, and Mendocino Counties, where old vines can produce wines that have great fruit concentration and structure with perfumed spice box and dark red fruit aromatics.