Cabernet Sauvignon — one of the most popular technical grape varieties, belonging to the mid-late ripening period. This French variety is the result of crossing Cabernet and Sauvignon. The plant's leaves are five-lobed, medium-sized, and the clusters have a cylindrical-conical shape, measuring 12-15 cm in length and 7-8 cm in width, with a loose structure. The average cluster weight is about 73-78 grams, and the berries are round, 13-15 mm in diameter, dark blue in color with a dense waxy coating. The berry skin is thick and rough, while the pulp is juicy with almost colorless juice. The flavor is harmonious with a slight hint of blackcurrant, which is a characteristic feature of this variety. Cabernet Sauvignon is widely used for producing premium red table wines and is also part of blends for manufacturing high-quality champagne base wines. Thanks to its good sugar accumulation and increased resistance to diseases such as gray rot and mildew, this variety is well-suited for winemaking in various climatic conditions. In Bordeaux, it is traditionally blended with Merlot and Cabernet Franc, and is successfully grown in warm regions such as Chile and northern California. The period from budbreak to technical ripeness for table wines is about 143 days, and for dessert wines — about 165 days. The average weight of 100 berries varies from 80 to 120 grams, with each berry containing one to three seeds. The cluster stem reaches up to 7 cm, facilitating harvest. Due to its characteristics and qualities, Cabernet Sauvignon is a sought-after variety for grape growers and winemakers, ensuring high product quality.
