Cabertin

General: The Cabertin grape variety belongs to the new generation of Piwis and was bred in 1991 by the Swiss grape breeder Valentin Blattner. It is a cross between Cabernet Sauvignon and resistance partners. The aim here was also to make an international red wine type possible in the cooler northern wine-growing regions. With a physiological ripeness that is about 10 to 14 days before Cabernet Sauvignon, its related varietal typicity, as well as its excellent suitability for cultivation, it is slowly but steadily becoming more and more widespread in vineyards.
Cluster: The cluster is narrow, loose-berried and little shouldered. The berry is round, small and covered with an even layer of wax.
Resistance:

Peronospora +++

Oidium +

Botrytis +++

Wine: The wine is characterised by a dark, ruby-red colour. In terms of aroma, the variety is closest to Cabernet of all the new red VB varieties. The aroma clearly shows pyrazines, i.e. paprika, pepper as well as mocha, espresso beans and spicy cigar. The tannin structure is very strong. In late, immature years, the tannins can also turn green and biting. In vintages that allow for high physiological maturity, the tannins are soft and harmonious. All in all, a skilful dosage of barrel ripeness and exposure to air is positive for the development of the wines.
Cultivation: The ripening time is about 10-14 days before Cabernet Sauvignon, early to mid-October. The growth is upright and very strong. New ovules form until late summer, which has a positive effect on sugar formation. Very good frost hardiness in winter frosts. Its upright growth ensures even ventilation and sunlight in the grape zone without the need for intensive defoliation measures.