Sangiovese is Italy’s most important red grape variety and one of the most defining of the Italian wine landscape. Its origins likely date back to Etruscan times. For centuries, Sangiovese has been rooted in Tuscany, where it shapes renowned wine regions such as the Chianti area around Siena and Florence – forming the basis of world-famous wines. Today, the variety is widespread far beyond Tuscany across many regions of central and southern Italy, including Romagna, Umbria and Le Marche, and appears under different names and expressions depending on its origin, such as Brunello, Prugnolo Gentile or Morellino.The grape shows remarkable adaptability while being highly sensitive to site and climate. Even small differences in soil, altitude or microclimate, as well as berry and clonal variations, result in distinctly different wine styles. Aromatically, it is dominated by juicy cherries, red berries and plums, complemented by violets, herbs and subtle spice, often developing earthy notes with age. It is also characterised by vibrant acidity and firm, fine-grained tannins, giving the wines structure, freshness and excellent ageing potential.

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The Cabernet Franc is one of the oldest varieties of Bordelais and a parent of three other red grapes in the Bordeaux assortment: Cabernet Sauvignon, Merlot and Carmenère. It is distinguished by its complex, flavourful bouquet of raspberry, graphite, violet, liquorice and white pepper. In addition, it presents round, crisp tannins which turn out less strongly than those of Cabernet Sauvignon. While the Cabernet Franc always appears as part of a blend in Bordeaux, it is pressed alone on the Loire. The most renowned appellations are Chinon and Bourgueil. Incidentally, the Cabernet originates not in Bordeaux but in the Spanish Basque Country. Cabernet owes its name to the Latin “carbon”, meaning black.

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The Cabernet Sauvignon gives the Bordeaux its backbone, yielding deep violet wines with powerful tannins and endless ripening potential. It is the top dog in Médoc, and is placed in all five premier crus of Bordelais. When young, it often appears strict and unapproachable, but with advancing years, its tannins round off. It is wonderfully velvety, and yet always maintains its freshness. Typical flavours include cassis, graphite and cedar. Wherever Cabernet Sauvignon is found, Merlot is not far away. It complements the robust structure of Cabernet with softness, fruit and richness. The Cabernet Sauvignon is the most-exported vine in the world. It delivers persuasive qualities in Italy as an ingredient of the Super Tuscan, or as the flagship variety from California. There, it is lovingly titled “Cab Sauv”. Meat fans should be aware that it fantastically accompanies a grilled entrecôte. The family tree of Cabernet Sauvignon is surprising: its parents are Cabernet Franc and the white Sauvignon blanc.

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