Arguably the queen of grapes, for their high quality and adaptability has been grown in almost all wine regions of the world. Since the eighteenth century is used in Bordeaux, always blended with Cabernet Franc, Merlot and sometimes one pitadade Petit Verdot. The model established by Bordeaux is not only intended to produce complex wines, but also due to the need to ensure that different grape varieties ripen at different intervals or to give color, tannin and body to the wine.
Elsewhere in the world, it is used either alone or in composition with other grapes.
Grape small proportion having from pulp and seed is 1/12 against 1/25 of Semillon. The seed of Cabernet Sauvignon is a very important element for the abundant presence of tannins, while thick shell and gives it an intense color color depth, and make it relatively resistant to rotting.
The Cabernet gets along very well with wood and usually rises from 15 to 30 months in barrels of French and American oak, new or used.
When produced in its best condition, the unblended Cabernet produces wines of intense aromas and well pronounced.
Aromas and flavors: when young, black currants, cassis and black plums. Later, game meat, leather, chocolate and olives. When treated oak, will reveal aromas of cedar, tobacco and minerals.
Aromas of mint and eucalyptus can arise in wines produced in Chile and Australia.
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