Black grape variety grown in Apulia

Cabernet Franc n.

A varietal with national and international distribution, also present in Apulia and is one of the varieties suitable for cultivation throughout the Apulian territory.

Origin and Historical Outline

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.

Synonyms

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.

Phenology

Time of bud burst: early-intermediate

Flowering time: early-intermediate

Veraison: intermediate-early

Ripening: intermediate-early

Agronomic and Cultural Characteristics

Vigour: good

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

Environmental and Cultural Requirements

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.

Chemical Features of the Wine

Alcoholic content: 11.0 – 14 % by vol.

pH: 3.3 – 3.7

Total acidity: 4.5 – 7.5 g/l

Oenological Use and Sensorial Properties of the Wine

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.

Economic Significance and Geographic Distribution

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

Author and Source

Antonacci Donato
antonacci.dona@gmail.com

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.