The Cabernet Franc grape originates from the Gironde area (Bordeaux) in France. It is often used together with Cabernet Sauvignon and Merlot to create what is known as the “Bordeaux Blend.” Cabernet Franc prefers sandy and rocky or calcareous soils (generally present in Bordeaux, where the grape is losing ground in the composition of blends in favor of Cabernet Sauvignon). Cabernet Franc is also widespread throughout North America, Chile, Argentina, South Africa, Australia, and New Zealand. Italy has long been considered one of the homelands of Cabernet Franc, although it was recently discovered that much of the thousands of hectares in Veneto and Lombardy are actually Carmenère.

Friuli-Venezia Giulia and Tuscany are the Italian regions where the best pure Cabernet Franc wines are produced, particularly in the Bolgheri region, where the grape is appreciated for the balance and elegance it brings to the wines. Cabernet Franc withstands cold climates fairly well and ripens earlier than Cabernet Sauvignon, making it less tannic, which is why it is often used to balance wines. From a sensory perspective, Cabernet Franc is one of the easiest red wines to recognize, even for those new to the world of wine. Its high pyrazine content imparts unmistakable smoky and bell pepper notes. If the grape reaches excellent ripeness, the wine is elegant with refined smoky notes; otherwise, the bell pepper and pepper notes are harsh, making the wine very green and less enjoyable.