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Cabernet Sauvignon

Cabernet Sauvignon is the most well known French red grapevine variety. It is considered as “the king of varieties” (King Cab). One hypothesis states that it originates from a population of vines which Plinius the Elder named Biturica. Another hypothesis states that it is variety Petit vidure which was cultivated in the greater viticultural area of Bordeaux since the 17th century. Cabernet Sauvignon is cultivated in large surface areas in France (45000 ha), California (25000 ha), Australia (21000 ha), Chile (21000 ha), Bulgaria (16000 ha), Romania (12000 ha), Argentina (7000 ha), South Africa (7000 ha) and in other wine-producing countries. In Greece (600 ha), its cultivation is recommended for the viticultural areas of Crete, Peloponnese, Dodecanese, Central Greece, Thessaly, Macedonia, Thrace, Prefecture of Ioannina and it is allowed in Prefecture of Zante. Cabernet Sauvignon is also known as Petit Cabernet, Bouchet, Vidure, Petit vidure and other names.

Classification Schemes

VITIS -
577

OIV -

VIVC -

Ampelographic Description


by AUA
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Genetic profile

Microsatellites VVS2 VVMD5 VrZAG62 VrZAG79 VVMD7 VVMD25 VVMD27 VVMD28 VVMD32
Source A1 A2 A1 A2 A1 A2 A1 A2 A1 A2 A1 A2 A1 A2 A1 A2 A1 A2
VIVC 139 151 234 242 188 194 247 247 239 239 239 249 176 190 234 236 240 240
IVD 139 151 231 239 188 194 247 247 239 239 240 250 175 189 237 239 241 241
Pl@nt Grape 137 149 229 238 188 194 248 248 239 239 238 248 172 186 233 235 239 239
SVMD 139 151 232 240 189 195 247 247 239 239 - - 175 189 - - - -

Relevant Publications

3. QUANTITATIVE DETERMINATION OF OCHRATOXIN A IN WINE
International Scientific Publications: Agriculture and Food , 2014
4. Isolation and characterization of oenological yeast
Albanian Journal of Agricultural Sciences , 2013
9. INFLUENCE OF DIFFERENT OAK CHIPS ON AROMA COMPOUNDS IN WINE
The journal of microbiology, biotechnology and food sciences , 2012
13. Plant protection products in organic grapevine growing
Journal of Agricultural Sciences, Belgrade , 2010
14. Natural process and use of natural matters in organic viticulture
Journal of Agricultural Sciences, Belgrade , 2010
17. The determination of titratable acidity and total tannins in red wine
Journal of Agricultural Sciences, Belgrade , 2009
28. Introduction Wine absorption by cork stoppers
Spanish Journal of Agricultural Research , 2008
32. Near infrared spectroscopy, cluster and multivariate analysis – contributions to wine analysis
Journal of Food Agriculture & Environment Journal of Food Agriculture & Environment , 2006
37. Climatic specifications of Ohrid area of vineyards
Journal of Agricultural Sciences, Belgrade , 2003