Cabernet

HISTORY

Cabernet has undoubted French origins. In 1863 Gabriele Luigi Pecile (an Italian agronomist and politician), after a visit to the Médoc, encouraged the Friulans to cultivate this variety on the premise that: “the sun that warms the hills and plains of the Bordeaux area is no different to ours, and the Cabernet grape, although not good to eat, gives excellent wine, indeed communicates its special aroma to the wine”. In 1932 it was Norberto Marzotto (a scholar of agriculture and oenology) who observed that there were two distinct varieties of Cabernet: Cabernet Franc and Cabernet Sauvignon, which differed significantly from an ampelographic point of view. In France, Cabernet Franc joins forces with Cabernet Sauvignon and Merlot to create the famous wines of Médoc.

(Costantini Enos, Mattaloni Claudio, Petrussi Carlo, La vite nella storia e nella cultura del Friuli, Forum Edizioni, 2007.)

Grape variety

cabernet franc e cabernet sauvignon

Type of soil

marl and sandstone flysch of Eocene origin. Locally known as “Ponca”

Exposition

south / south west

Pest control

low environmental impact integrated pest management

Tasting notes

intense ruby red colour. The nose is very perfumy with fruits and herbaceous notes, blueberry, blackcurrant, ripe plum and green pepper. Juicy wine with soft tannins and a nice sapidity, it could be even enjoyed slighly chilled

Temperature service

15°C

Alcohol

12% abv

Download PDF sheet

end of September/early October, carefully harvested in the coolest hours of the day

maceration and fermentation in stainless steel vats for 15 days at 25°-28° controlled temperature

great pairing with any charcuterie and medium-hard cheeses. A must try also with roast beef and spicy beef tartare