Why Cabernet Franc is important in Villány?
The variety has been present in Villány for around 100 years, but local producers started to pay attention to Cabernet Franc from 2000 when Michael Broadbent MW’s stated in the British Decanter magazine in 2000 that “Cabernet Franc has found its natural home in Villány”.
Style
Firmly structured red wines, with a fuller body, high tannin and vivid acidity, the alcohol is generally on a higher level, the flavor intensity is quite intense. Elegant, complex wines, the flavors are very ripe black (black cherry, black plum, blueberry) and red berry fruits (sour cherry, ripe strawberry and red current, hip), black pepper combine with earthy character, and due to the significant use of oak, an abundance of sweet spices, dark chocolate and tobacco.
Villányi Cabernet Franc classification
Classicus:
- Maximum yield is 13 t/ha obtained from grapes
- No necessary ageing requirement
Premium:
- Maximum yield is 8,5 t/ha obtained from grapes
- Minimum 1-year ageing in oak
- Premium or Super Premium wines made from Cabernet Franc must include the words “Villányi Franc” on the label.
Super premium:
- Maximum yield is 5 t/ha obtained from grapes
- Minimum 2 years of ageing, from which oak ageing is at least 1 year
- Premium or Super Premium wines made from Cabernet Franc must use include the words “Villanyi Franc” on the label.
- Villányi Super Premium wine must include the phrase “Made from 100% of Cabernet Franc” on the label
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