Description of the wine: The grapes of Cabernet Sauvignon are not vinified very often in single-variety, because they tend to give very robust and tannic wines. Despite this, Cabernet Sauvignon is a great red wine, elegant, refined, tasty and enjoyable. Organoleptic characteristics: The Cabernet Sauvignon wine has a vary bright ruby red color, with purple reflections, tending to garnet with aging. It has an aroma of vanilla, cedar, licorice and tobacco, with grassy scents if the grapes were grown in fresh areas. In the mouth it is tannic and acidic, alcoholic and structured. Historical-cultural infos and curiosities: According to some theories, Cabernet Sauvignon would be original of Epirus, while according to other testimonies it would come from the vitis caburnica described by Pliny the Elder in his Naturalis Historia. This grape has, however, French origins (precisely of Bordeaux) and was imported into Italy by Count Manfredo of Sambury in 1820. Serving suggestions: Roasted, grilled or braised red meats, mature and savoury cheese. Production area: The production of Cabernet Sauvugnon in Italy is mainly concentrated in Veneto, Trentino-Alto Adige, Friuli-Venezia Giulia and Tuscany. Grape varieties that are allowed to produce it: Usually the Cabernet Sauvignon wine is vinified with grapes of the same name, in addition to Cabernet Franc or Merlot.
