Black grape variety grown in Apulia
A varietal with national and international distribution, also present in Apulia and is one of the varieties suitable for cultivation throughout the Apulian territory.
For the Cabernet Franc vine n. it is believed that it may originate in the Gironde district, in the region of south-west France. As for its presence in our country, it may have been introduced, with the Cabernet Sauvignon, in 1820 by Count Manfredo di Sambury, who began to cultivate these vines in his vineyards of Valmagra, in Marengo (Alessandria). We know with certainty that in 1870, on the Euganean Hills, there was an extensive vineyard of Cabernet Franc and Cabernet Sauvignon. In addition, another vineyard of Cabernet franc was certainly present in Portici (Naples) in 1882. Recent research conducted to deepen the knowledge of DNA (Bowers J.E. and Meredith C.P., 1997) using 30 microsatellite loci, have demonstrated the relationship of direct kinship between the Cabernet franc and the Cabernet sauvignon, with the latter which is the result of the crossing between Cabernet franc and Sauvignon blanc.
Acheria, Bordò magher, Cabernè, Cabernet francese, Cabernet frank (in Italy); Breton, Vèron, Vèronais (in France).
Shoot tip: fairly expanded, golden yellow with wine-red margins.
Leaf: medium size, pentalobate. Narrow V-shaped petiole sinus, often with overlapping lobes, sometimes with a typical tooth. Deep, closed U-shaped upper lateral sinuses, often including the presence of a tooth; less deep V-shaped lower lateral sinus es.
Bunch: low to very low weight, fairly long, from pyramid-shaped to cylindrical-conical, sometimes winged, fairly dense.
Berry: low weight, slightly sub-spherical, very pru inose, thick, compact skin, blue-black colour.
Time of bud burst: early-intermediate
Flowering time: early-intermediate
Average bunch weight: 140 g (min 70 g – max 200 g)
Average berry weight: 1.6 g (min 1.4 g – max 1.9 g)
Number of seeds per berry: 3 4
Average rachis weight: 8 g
Fertility of buds: 1 – 2
Requires a long and abundant pruning and is perfectly suited to being trained high. Prefers hilly, pebbly, clayey, deep soil. The productions in southern regions reflect the weather conditions and are therefore incon sistent.
Alcoholic content: 11.0 – 14 % by vol.
pH: 3.3 – 3.7
Total acidity: 4.5 – 7.5 g/l
Cabernet Franc is used exclusively for vinification. It is almost never vinified a single variety. In Apulia it can be used for the production of the QWpsr Castel del Monte wine. The fine wine is ruby red in colour, fairly full-bodied and rich in alcohol with a pleasant, characteristic herbaceous taste.
Cabernet Franc n. is widespread in Italy and abroad. The vine is present in Apulia and is registered among the varieties suitable for cultivation throughout the Apulian territory
The data sheet of the Cabernet Franc n., revised and updated, is extracted from: Antonacci Donato (2006). Viti di Puglia, Adda publisher. Its use is granted by the author citing the source.