Native to the Gironde region in south-western France, Cabernet Franc is a historic Bordeaux grape variety which has also been cultivated in Italy since the 19th century, where it has found a particularly suitable growing environment in the north-east, especially in Friuli-Venezia Giulia, Veneto and Trentino-Alto Adige. It is also found in numerous wine-producing countries, from the Loire Valley to Spain, from Central Europe to the Americas, and as far afield as Australia and New Zealand. The leaf is medium-sized, pentagonal, generally three- or five-lobed, with a bright green, slightly blistered surface; the bunch is medium-sized, cylindrical-conical, sometimes winged and of medium density. The berries, small and spherical, have a thick, pruinose skin of a black-purple colour and juicy flesh. The wine has an intense ruby colour, often enlivened by violet hues, and an elegant aromatic profile, characterised by red and black berries, currants, raspberries and black cherries, with vegetal, balsamic, spicy and sometimes floral notes. On the palate, it offers freshness, good structure, fine tannins and a pleasant length, with balance and vibrancy. It can be vinified as a single-varietal wine or used in blends to impart finesse, aromas and vigour. With ageing, it develops more complex notes of spices, tobacco, graphite and undergrowth. An interesting fact about its origins is that it is the parent of Cabernet Sauvignon, which was created by crossing it with Sauvignon Blanc.