Cabernet Sauvignon, most cultivated vine in the world

Cabernet Sauvignon, most cultivated vine in the world

what about Cabernet Sauvignon, most cultivated vine in the world ?

The most cultivated “table grapes” variety is the KYOHO of Japanese origin and widespread in China with over 365 thousand hectares worldwide.

The most cultivated “wine grapes” variety is instead the CABERNET in its declination of Sauvignon with over 341 thousand hectares worldwide.


Cabernet is a vine originary from France, but it is also cultivated in Italy and in other areas called “new wine world” such as Australia, New Zeland and Usa. Here, it il nowadays also considered as typical. It is an hybrid born from the spontaneous union between Cabernet Franc and Sauvignon Blanc. Cabernet Franc is a red grape variety, Sauvignon blanc is characterized by white grapes. In XVII century, the union between them created a new species enclosing the best features of each.

The name Sauvignon is believed to come from the french word “sauvage”, savage, for the robustness of the strains that are able to grow “wild” or poorly tamed.

Spreading areas: France (Bourdeaux, Mèdoc), Italy (Tuscany, Friuli and the old duchy of Parma and Piacenza, born under Maria Luisa d’Austria’s reign. She was better known as Napoleone Bonaparte’s wife), California (Napa Valley and Sonoma County), Cile, Australia, Argentina, Spain, South Africa.

Cabernet Sauvignon is a rich and versatile vine, whose important tannic structure can create extremely complex and long-lasting wines. Cabernet Sauvignon, the most cultivated vine in the world, is often blended with Merlot and Cabernet Franc creating the so called Bordeaux blends.

Organoleptic features

Vinified alone, Cabernet Sauvignon gives origin to a wine of very intense ruby red color, often impenetrable, with violet nuances, almost blue. It’s an exuberant vine, with strong identity scents. It also has a complex nose that recalls red and dark fruits such as raspberries, black cherry and prune, but also traces of underbrush and musk. This scents can sometimes integrate beautifully with pepper notes, typical from Sauvignon Blanc, that came out especially when Cabernet Sauvignon is grown in cold climates.

The barrel aging of Cabernet Sauvignon allows an evolution of enchanting tertiary, balsamic and spicy notes, such as eucalyptus, mint, tobacco, roasted coffee and bitter cocoa.

The palate is warm, broad and full-bodied; with an excellent structure and the tannins that envelop the mouth with mastery, thanks to the high quantity of polyphenolic substances present in the skin.The tannic, combined with acidity and a good presence of alcohol, make it so the Cabernet Sauvignon bcomes an extremely long-lasting wine. It lends itself very well for the wooden barrel aging, that makes it softer and round.

Because of a skin rich in polyphenolic substances, wines that come out will be more or less concentrated and soft according to maceration times.

Food and wine pairing

Cabernet Sauvignon is a wine that lends itself to many combinations. The best one is definitely the one with meat. It’s perfect with venison, spicy and aromatic meat, pheasant, deer, wild boar. This pairing exalt its juniper scents. Perfect with fat dishes such as roasts, sauces and grilled pork.

Interesting are also the pairings with truffle or with main courses such as risotto alla milanese. It has to be served at the temperature of 16-20°, in mediu large glasses, to allow a correct oxigenaton and enjoy all of its aromas.


Here at Cantina il Poggio, Cabernet Sauvignon is one of the oldest vines inside the estate. The first foot was planted by the good Santino, the old keeper of what in the beginnig was not more than an abandoned farm. He ditched it in 1976, together with the creation o the artificial lake. The lake vine represents for us the ideal of Cabernet Sauvignon, that keeps on growing thriving thnks to chalky schists in the ground.

In a bottle of “Poggio”, a small percentage of Barbera, typical and autoctone, meets the most important red grapes in the world: Cabernet Sauvignon and Merlot. With this triple blend we build a story of international and local aromas, typical and exotic, leaving to macerte in the wine thus obtained the whole grapes of Bonarda sun dried. A grape rich as no one else in red fruit scents used for the great typical emilia wines (Sangiovede , Lambrusco e Gutturnio)

A year of aging in barrels of different dimensions and toasting, with an additional year of aging in bottle. This way we exalt the smoky scents of Barbera, the power of Babernet and Merlot, and the refined and intriguing delicacy of Bonarda.

Poggio is an irriverent wine, strong and at the same time delicate, incredibly round and unsettling. Born free from ties with history, but rooted in the maceration in the vat after the pressing with the feet made by the kids.

Useful links:

Cantina il Poggio


top 10 most cultivated vines in the world

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