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Blue cheese cabernet sauvignon wines

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Red still
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Information about Cabernet Sauvignon

Allochthonous
(International)
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Grape variety Cabernet Sauvignon
Synonyms cabernè, cabernet piccolo; in Francia: bouschet-Sauvignon, carbonet, petit vidure.
Grape colour Red grape
Aromas Aromatised
Variety Allochthonous
Vigour Good
Ripening End of September, early October.
Productivity Medium and constant, good attachment (the tip of the cluster does not always mature perfectly).
Areas of cultivation It is widely spread all over the world and unanimously recognized as a vine of great prestige. It is cultivated mainly in northeastern regions, but is spreading more and more in many other parts of Italy, sometimes at the expense of some native vines.
History Vine of French origin and especially of Bordeaux. His arrival in our country, almost simultaneously with that of the Cabernet Franc, is believed to have taken place in 1820 in the province of Alexandria. Certainly in 1870 it is cultivated on the Euganean Hills. In France cabernet sauvignon enjoys a great prestige and is the most cultivated of the two cabernets, while in Italy it is less widespread than the cabernet franc because of its lower productivity. Yet in many areas it is becoming more and more diffused for its less pronounced herbal character and for the wine that is obtained, generally finer.
Ampelographic features Leaf: medium size, pentagonal, quinquelobata with all five closed breasts and overlapping edges, drawing a characteristic almost round hole (the petiole breast is also closed at the bottom of the leaf); Upper leaf glabra, dark green, opaque; Inferior aracnoid and light green; Folded flap, slightly twisted lobes, corner at the top of the nearly straight rectangular lobes and almost flat flap surface; Light ribbed ribs with reddish base; Very pronounced teeth, irregular, convex, broad-based; Not flashy ribs. Bunch: small (about 14 cm long), cylinder-pyramidal, often with a very pronounced wing, a little compact; Peduncle visible, half-legged, large, green the unlinned part. Acino: medium (13.5 mm transverse diameter), spheroid, regular, persistent navel, circular cross section, very pruinous skin, color-black, thick, consistent; Slightly fatty flesh, sweet and slightly herbaceous, almost colorless juice; Mid-length pedicels with evident, verrucous, red-vinous intense tenderness; Short brush and pink-vinous; Separation of normal acina.
Characteristics of the wine obtained from this grape variety Cabernet sauvignon is a great vine, with which a ruby ​​red wine is obtained with purple, almost blue shades. The scent is very intense and fine, elegant herbaceous and vegetable, fruity with hints of small black fruits, chopped notes and chocolate. The taste expresses elegance, excellent balance between freshness, tannicity and great softness, remarkable texture and important taste-olfactory persistence, which make it particularly suitable for refining in wood.
Notes It has a certain sensitivity to the oid, though curable, and to eutipus and ecloriosis, unfortunately untreatable.

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Cabernet Sauvignon 1
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