Cabernet Sauvignon

It is an international grape variety of French origin, more precisely from the Gironde area, which in recent years has known a considerable spread in the Maremma area, reaching about 890 hectares located mainly in the municipalities of Magliano, Castiglione della Pescaia, Massa Marittima, Gavorrano, Sorano and Capalbio. About 80% of the area planted with Cabernet Sauvignon in the province of Grosseto was planted after 2000, while 60.5% was planted between 2001 and 2005.

It is also known with the synonyms Cabernè, Cabernet piccolo, Bidure, Bouschet-Sauvignon, Carbonet.

Its parents (attributed by DNA analysis carried out in 1996 in California) are Cabernet franc and Sauvignon blanc; probably it is a crossing that occurred spontaneously in the seventeenth century. Many scholars maintain that Cabernet Sauvignon corresponds to the Biturica grape, formerly described by Columella and Pliny the Elder. According to Columella the vitis Balisca came from Epirus and, through the port of Durres, was brought first to Rome and then to Hispania, then arrived in the region inhabited by the Biturici, in Burdigala (now Bordeaux), where it acquired several names: the Romans la they called vitis Biturica, while locally the Biturici called it Vidure (a synonym which is still widespread in France today).

It is a vine with an average ripening period and good vigor, which prefers not very fertile soils, rich in skeleton, with good water supply. It is, however, a rustic vine, although it is not very resistant to drought.

The wines are of an intense ruby ​​red color tending to purplish, full-bodied, alcoholic, rich in tannins, while the scent is immediately recognizable the fruity notes of blueberry and small berries, hints of violet and, of course, the typical herbaceous notes reminiscent of green pepper, but less evident than the other Cabernet. The taste reveals a great structure, which allows it to face even long aging, acquiring considerable elegance and complexity.

Cabernet Sauvignon wines pair well with first courses seasoned with meat-based sauces, such as pappardelle with wild boar sauce, cold cuts, cheeses, veal roasts and mixed grills. The more aged versions are perfect with game, such as stewed wild boar, spit-roasted game and aged cheeses.

The Cabernet Sauvignon and Maremma Toscana DOC grape variety:

Maremma Toscana DOC “Rosso” and “Rosso Riserva” (presence in the minimum limit of 60% alone or together with Cabernet franc, Sangiovese, Merlot, Syrah and Ciliegiolo)

Maremma Toscana DOC “Rosato” (presence in the minimum limit of 60% alone or together with Cabernet franc, Sangiovese, Merlot, Syrah and Ciliegiolo)

Maremma Toscana DOC “Rosato Spumante” or “Rosè Spumante” (presence in the minimum limit of 60% alone or together with Cabernet franc, Sangiovese, Merlot, Syrah and Ciliegiolo)

Maremma Toscana DOC “Novello” (presence in the minimum limit of 60% alone or together with Cabernet franc, Sangiovese, Merlot, Syrah and Ciliegiolo)

Maremma Toscana DOC “Passito Rosso” (presence in the minimum limit of 60% alone or together with Cabernet franc, Sangiovese, Merlot, Syrah and Ciliegiolo)

Maremma Toscana DOC “Cabernet Sauvignon” (presence for at least 85%)

Maremma Toscana DOC “Cabernet Sauvignon Passito” (presence for at least 85%)

Maremma Toscana DOC “Cabernet” (presence for at least 85% alone or together with Cabernet franc and Carmenère)

Maremma Toscana DOC “Cabernet Passito” (presence for at least 85% alone or together with Cabernet franc and Carmenère)

Maremma Toscana DOC Bivarietale: Cabernet Sauvignon associated with another black grape variety (presence between 15% and 85%)

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