Cabernet Franc

Introduction

Originally from Bordeaux in France, where it is one of its best wines, Cabernet Franc was transferred to the Loire, where it seems to have found a magnificent expression of variety.

With an upright growth habit, its bunches are small, very compact, short, conical and cylindrical in shape with wings. The berries are small, spherical in shape and dark blue in colour.

It is more vigorous and mature than Cabernet Sauvignon, with which it is related, but has less tannin and concentration. It produces softer wines.

Its varietal aromas of raspberry, minerals, blackcurrant and cassis and its soft texture make it very appreciated.

The aromas of the Cabernet Franc red wines show plant characteristics. They are wines of not very intense color, medium acidity and medium body.

The wines of the Cabernet Franc variety are usually used in blends with varieties such as Cabernet Sauvignon and Merlot.

In Spain, this variety is accepted in appellations of origin of Catalonia, Andalusia, Aragon and Castile-La Mancha.

It could be related to Mencía, a grape abundant in some areas of Galicia and Leon.

Other information

Food pairing: The Cabernet Franc is ideal to accompany roast meats, stews with herbs and fruits, duck meat and well cured cheeses.

The temperature at which a Cabernet Franc should be served is around 17º to 18º, which allows the wine to be exposed in front of us highlighting its aromas and flavors.