The Cabernet Franc is the oldest variety in the Cabernet family, with various theories about its origins, including the Basque Country, Bordeaux, and Brittany in France. In recent decades, it has lived in the shadow of the more popular Cabernet Sauvignon and is often used in blends to enhance its aromatic profile.
As a plant, it is resilient to diseases and ripens relatively easily even in cooler regions. It is synonymous with the Tsapournakos variety grown in Velventos, and in Greece, it can also be found in areas of the Peloponnese, Epirus, Phthiotis, and Halkidiki, where it contributes to the wines of PDO Melitona Slopes.
Organoleptically, it possesses exquisite characteristics, and while it may seem unfair, it is often compared to its descendant, the more familiar Cabernet Sauvignon. Thus, Cabernet Franc is characterized by a softer color and elegance, in contrast to the density, robust body, and rich tannins of Cabernet Sauvignon. Aromatically, it is marked by greater intensity and complexity, with notes of cranberry, eucalyptus leaves, lavender, and even animalistic undertones when aged.
It typically produces dry wines using the classic method of red winemaking. Aging in barrels is not uncommon, but its distinctive characteristics do not benefit from the influence of new oak.