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    Cabernet Sauvignon

    A vinifera ink from France, the result of the crossing of two others - the Cabernet Franc and the Sauvignon Blanc - and which is currently the second most cultivated in the world. In Spain it was introduced in the 19th century in La Rioja.

    His homeland of the Médoc, north of Bordeaux, has shown an exceptional adaptability to different soils, climates and latitudes (although it develops best in temperate and dry climates, in cold climates the vines produce more leaves than grapes, to capture the light of the sun and photosynthesis), maintaining despite this, always, its particular character.

    It was Marqués de Riscal who introduced his crop in 1858, when his son Camilo Hurtado de Amézaga sent 9,000 branches of Cabernet Sauvignon and other fine French varieties to the Rioja Alavesa. Eloy Lecanda, heir to the foundry of the Vega Sicilia winery, bought in 1864, in French terroir, 18,000 openings to grow this vineyard in its Ribera del Duero lands. At the beginning of the 20th century, Ignaci Girona of Castell del Remi imported it to replant the vineyards affected by phylloxera. At the beginning of the sixties Miguel A. Torres and his wife decided to consecrate the 29 hectares of the Ma La Plana farm to the cultivation of Cabernet Sauvignon. The first vintage harvested was imposed in the wine cleanup of 1979, held in Paris, the most famous cabernets in the world. A success that has been endorsed later with numerous international awards.

    The clusters are medium and not very comptactos. The grapes are spherical, small, with a gritty skin that gives the wine a marked tannic character and berries with a deep dark pigmentation hue. In the mouth they give a strong astringent sensation. The plant is vigorous, sprouting mid-garden and grows easily.


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