Cabernet Sauvignon

Cabernet Sauvignon, characteristics of the most widely grown grape variety in the world

It has established itself as one of the most widespread grape varieties in the world, from the Bordeaux region in France, its land of choice, to Italy, where its adopted home is Tuscany, and even as far as California. We are talking about Cabernet Sauvignon, a French red grape variety originating in Gironde, which has found fertile ground almost everywhere thanks to its adaptability, giving rise to a wide variety of wines famous for their longevity and quality. Often used with Cabernet Franc and Merlot, which soften its structure, it gives rise to a blend known as “Bordeaux blend”. Let's try to understand together the reasons behind its fame and what makes it so loved by both producers and consumers today.

Cabernet Sauvignon: the most widespread grape in the world

A very “versatile” grape capable of thriving in a wide range of climatic conditions and being vinified using a variety of techniques. This is why Cabernet Sauvignon is now found in various parts of the world and produces a wide variety of wines: not only French, but also Italian (such as the Supertuscan from Tuscany, which originated in the 1970s), Californian (in Napa Valley, there is a flourishing of small companies specialising in the production of Rutherford and Oakvalley) and Australian (produced mainly in the Barossa Valley area, where it coexists with Shiraz, with which it produces very spicy red wines).

While in France it finds its maximum expression in the Bordeaux blend, beyond the French borders, where warmer climates allow it to ripen fully, it can also give its best when grown on its own.

The uncertain origins of the Cabernet Sauvignon grape variety

The origins of the grape variety, as is often the case in such instances, are unclear: many experts believe it originated in Epirus, a geographical region in south-eastern Europe located between Greece and Albania. The name is thought to derive from the Occitan dialect Carbonet, while some believe that Cabernet Sauvignon is none other than the vitis caburnica mentioned by Pliny the Elder in his “Naturalis historia”. However, in 1996, studies conducted by the Department of Viticulture and Enology at the University of California, Davis, showed that it was a spontaneous cross between Cabernet Franc, a red grape variety, and Sauvignon Blanc, a white grape variety, in the 17th century.

Cabernet Sauvignon, the refinement of great wines

But what is the secret of a good Cabernet Sauvignon? It lies in the maceration time on the thick, substance-rich skins. The shorter the must remains on the pomace, the lighter the wine will be. Conversely, a long maceration (at least three weeks) will produce wines rich in polyphenolic substances and particularly suitable for ageing in wood for up to three or four years.

The result is a refined wine with a strong tannic character and a bitter aftertaste that develops over time. Its ruby red colour is synonymous with elegance, with a natural propensity to age well. It has a strong identity and is easily recognisable thanks to its unmistakable fruity notes: blueberries, blackcurrants and blackberries. These are complemented by notes of rhubarb, tobacco, plums, cedar, eucalyptus, cherries in alcohol and traces of herbs.

Cabernet Sauvignon in Italy

In Italy, the chosen location for the production of Cabernet Sauvignon par excellence is Tuscany, in the Maremma area, on the strip of land that runs between the coast and the hills of Castagneto Carducci and Bolgheri, complete with recognition as a DOC red wine; Here, Cabernet is the main protagonist of Super Tuscans, the revolutionary Tuscan wines produced since the 1970s and made (outside the rules of the various regulations) with blends of Cabernet Sauvignon, Cabernet Franc and Merlot, replacing or adding to the traditional Sangiovese. Another ideal place for its cultivation is the Euganean Hills in Veneto, but also the Bolzano area, where the grape variety is used for the production of Alto Adige DOC Cabernet Sauvignon and, finally, Cabernet del Friuli.

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