Cabernet Franc, a black variety originally from the region of Médoc, in France, it forms part of the select best wines of Bordeaux. With medium-sized, longish clusters of grapes which are small, spherical, blue-black in colour andwith a thick skin and a moderately astringent pulp. It is also known as Bordeaux, Bouchet, Bouchy, Breton, Capbreton and Veron.
They grow it in cool climates and soils that must be more humid than those in which its cousin, Cabernet Sauvignon, thrives. This grape also matures before Cabernet Sauvignon, but does not have such a full body, colour and acidity, while it is more aromatic. The most important French cultivars are located in St. Emilion, the Loire Valley and the Southwest. It is also cultivated in Argentina, Australia, the Balkans, Hungary, the United States (California, Long Island, Washington), Italy (Friuli), New Zealand and Romania. In Spain it forms part of the Catalunya, Conca de Barberá, Penedés and Terra Alta DOs, and is authorized in Andalusia, Aragón and Castilla-La Mancha.
It is widely used to blend with Cabernet Sauvignon to soften it, give it some colour and accelerate the aging process, as well as to add fruit (red fruits, plums) and floral (violet) aromas. The aging process, done in oak casks, usually adds vanilla, coconut and sweet wood scents.
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