The Cabernet varieties have been right at home in Alto Adige/Südtirol for around 150 years. As a result of a consistent reduction in yields, the Cabernet of today demonstrates aromas of black currants, blackberries, and spice. A hint of black pepper contributes to its complexity. Thanks to its dense structure, Cabernet is among the most age-worthy red wines in Alto Adige.
Area under cultivation:
Primarily in Bassa Atesina, Oltradige and Bolzano
Warm, lower elevations with chalky or stony soils, preferably on chalky or stony soils
16 - 18° C. (61 - 64° F.)
Wild fowl, lamb, classic meat dishes, aged cheeses