Cantina Gabriele Cabernet Sauvignon 2017
It pairs well with first courses, meats and medium aged cheeses.
In the midst of the XIXth century in Pantelleria - a little island in the south of Italy - Andrea I Pandolfo, great-grand father of the present owner Gabriele, began to produce wines based on the specie of Zibibbo grapes. In 1880, Andrea I sold the small vineyards in the island and bought 150 acres of virgin land in the north of Tunisia - precisely at Khanguet Gare, in the region of Cape Bon. There were planted and picked the first grapes then, in the early years of the XXth century, Andrea I and his son Giovanni began to produce quality wines in their family cellar. Such a good wine that from the port of Tunis departed full-loaded cargos to serve the best markets of France.
In 1938 Andrea II, son of Giovanni, was only sixteen when he took the business in his hands and continued to rise the fame and quality of the wines with courage and toil. But a terrible illness striked Tunisia destroying all the vineyards: Filossera. The dry grapes were burned and the obtained coal was sold in the market of Tunis. The family got new plants of innested barbatelle resisting to the disease from France and the red and desolate lands began to color up again with green leaves and generous grapes.
On May 12th, in 1964, Habib Bourguiba - the current president of Tunisia at that time - with an historically important measure dispossessed all the goods and properties of the foreigners in Tunisia.
Suddently a life-time hard work and sacrifice was wiped out and the Pandolfo family had to leave the country and divide between Italy and France. Andrea II at that time was fourty-two years old and, with his wife Elena and his sons, decided to come back to Italy to buy a small estate close to Terracina in Via Renibbio n° 1720 where he re-started to till that bitter-sweet land and to harvest, during the vintage of 1968, the first grapes to make wine.
With the first customers, the first bottles with hand-written labels and the first chestnut barrels the family cellar started to set up in the early wine-producing realities of the Pontina region. In 1976 Andrea II Pandolfo died and his sons, sided by the help of their mother Elena, decided to carry on that dream which began 150 years before by Andrea I in Pantelleria island.
This is how the farm 'Sant'Andrea' was born, also to remember the name of its founder. Nowadays the farm 'Sant'Andrea' is leaded by Gabriele Pandolfo, his wife Enza, his son Andrea III.
Known as the ancient homeland of the Latins, today there is a vigorus wine industry beyond the city limits of modern, bustling Rome. The Cesanese grape, full of red berry, spice and rose, is responsible for Lazio’s only true local reds. Lazio’s most famous white wine, called Frascati, is based on the local Malvasia del Lazio and Trebbiano Toscana. A sweet version, called Cannellino di Frascati, is also made.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.
In the Glass
High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.
Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.
Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.