Organoleptic characteristics: Cabernet Franc has ruby red color, a bit pale, with orange glares. It has a strong, complex aroma, which encompasses licorice, musk, freshly cut grass, berries, and a fresh taste, full-bodied, pleasant and velvety, alcoholic. Historical-cultural information and curiosities: The ancient origins of the Cabernet Franc grape variety are to be found in Spain, in the Iberian side of the Pyrenees Mountains. It was then brought to Bordeaux thanks to some pilgrims, to arrive in the Loire territory, where it seems to have found the best climate. His arrival in Italy is traced back to 1700. Serving suggestions: Excellent with main courses of meat, both red and white, mature cheese and grilled vegetables. Production area: In Italy, Cabernet Franc is mainly grown in Friuli-Venezia Giulia, Veneto, Trentino-Alto Adige and Tuscany. Grape varieties that are allowed to produce it: The Cabernet Franc is almost never vinified alone, but is cut with Merlot and/or Cabernet Sauvignon.
