Italian Cabernet
Molise and Piedmont supply most of our Italian cabernet, from producers like Di Majo Norante and Tenuta di Fiorano.
Italian Cabernet questions
What does Italian cabernet sauvignon taste like?
Italian cabernet sauvignon often combines black currant, cherry, plum, dried herbs, cedar, and tobacco-like notes with bright acidity. It can be blended with native or international grapes, particularly in Tuscany and other central regions. Northern or cooler sites may feel fresher and more savory, while warm locations can produce riper fruit and softer tannins.
Where is cabernet sauvignon grown in Italy?
Cabernet sauvignon is grown in many Italian regions, including Tuscany, Veneto, Friuli-Venezia Giulia, Trentino-Alto Adige, Piedmont, Lazio, and Sicily. It is frequently used in blends, though varietal bottlings are also common. Regional rules vary, so a bottle's appellation and blend composition can be as important as the grape named on the label.
What is the difference between Italian cabernet and Super Tuscan wine?
This is a broad category that can come from many regions and may be varietal or blended. Super Tuscan is an informal term for certain Tuscan wines, often using cabernet sauvignon, merlot, sangiovese, or other grapes outside traditional local formulas. Many Super Tuscans include cabernet, yet Italian cabernet is not necessarily Super Tuscan.
What food pairs with Italian cabernet?
It pairs well with grilled beef, lamb, braised meats, porcini mushrooms, hard cheeses, and tomato-based dishes with moderate richness. Its acidity makes it particularly adaptable at the table. Serve it with savory herbs, olive oil, or roasted vegetables. Very sweet sauces can clash with its dry tannins and make the wine seem more bitter.