Italian Cabernet Sauvignon
Although Cabernet Sauvignon has been grown in Italy since 1820, it didn’t grab the public’s attention until the mid-1970’s. This is when pioneering winemakers started blending it with Sangiovese to create Super Tuscan wines. Since then, its plantings increased from less than a thousand hectares in the 1970’s to 14 thousand in 2010 (MiPAAF).
Cabernet Sauvignon plays an important supporting role in premium blends across Italy, where it contributes dark fruit flavours, powerful tannins and a deep purple or ruby colour. For example, in Chianti Classico DOCG up to 20% of Cabernet can be blended with 80% Sangiovese. While technically Toscana IGT permits 100% Cabernet Sauvignon wines, most premium Super Tuscan wines only use a small percentage to enrich the blend but not overpower the iconic Sangiovese. Likewise, in Piemonte’s Monferrato DOC, Cabernet is added to Barberba to bring more tannins and power.
But in some denominations Cabernet Sauvignon takes centre stage. In Bolgheri DOC it can form up to 100% of the blend. In Alto Adige DOC, at least 85% of the blend must consist of Cabernet Sauvignon together with Cabernet Franc.
What does Italian Cabernet Sauvignon taste like?
Warm climate Cabernet Sauvignon tastes like black fruits, particularly blackcurrant and blackberry. In cooler climates, it’s more herbal with notes of green bell pepper. In Italy, it usually tastes like ripe black cherries, sometimes with sour balsamic notes.
