Cabernet Franc Mezcal Petit Rouge Italy Sicily

Cabernet Franc is not simply an important grape varietal for the fact that it is one of the most widely grown strains of vine in the world, but also because it is a vital grape in the production of many of the finest wines the world has ever seen. For centuries in its native France, it has been a varietal synonymous with elegance and high quality, and has become a key fruit in the production of the Bordeaux and Bordeaux-style blended wines which have gone down in history thanks to their magnificent flavors, aromas and levels of aged complexity. However, Cabernet Franc is also a wine grape varietal for use in single variety, unblended wines, and has plenty to offer on its own. Most commonly, it is renowned for its wide bouquet, which often includes fascinating notes of tobacco, violets or bell pepper over a beautifully pale and decadent liquid.

Although commonly confused with Tequila, Mexico’s other signature spirit, Mezcal, has its own set of unique characteristics which set it apart. Mezcal is made from the agave plant, although not the blue agave most commonly associated with Tequila production. This drink hails from the arid southern Mexican region of Oaxaca, where it has been made for generations according to traditional recipes and methods, and continues to be extremely popular worldwide today.


One of the defining features of quality Mezcal is its pungent smokiness, a heady aroma which reminds us of campfires and desert nights. This comes from the fact that the pinas (the fruit body) of the agave used in its production are slow cooked in wood fired ovens, before being distilled into a spirit. Mezcal is traditionally bottled with a worm - why? Nobody really seems to know for sure, but this unique drink continues to attract attention and convert new fans thanks to its authenticity, unique flavor and supposed health benefits. It is split into the same categories as Tequila; blanco, reposado and anejo, and although it is often used as a mixer in cocktails, it is best enjoyed straight and uncomplicated, allowing its beautiful and subtle characteristics to shine.

There are few countries in the world with a viticultural history as long or as illustrious as that claimed by Italy. Grapes were first being grown and cultivated on Italian soil several thousand years ago by the Greeks and the Pheonicians, who named Italy 'Oenotria' – the land of wines – so impressed were they with the climate and the suitability of the soil for wine production. Of course, it was the rise of the Roman Empire which had the most lasting influence on wine production in Italy, and their influence can still be felt today, as much of the riches of the empire came about through their enthusiasm for producing wines and exporting it to neighbouring countries. Since those times, a vast amount of Italian land has remained primarily for vine cultivation, and thousands of wineries can be found throughout the entire length and breadth of this beautiful country, drenched in Mediterranean sunshine and benefiting from the excellent fertile soils found there. Italy remains very much a 'land of wines', and one could not imagine this country, its landscape and culture, without it.

The beautiful island of Sicily has been growing grapevines and producing wines for thousands of years, ever since the ancient Greeks first landed on its golden shores and noticed the island's true potential as a haven for quality grapes. Today, the island is one of Italy's primary wine regions, and even though over eighty percent of Sicily's grapevines are used for the production of sweet fortified wines, the remaining wineries making other wine styles are renowned around the world for their quality and character. Indeed, Sicilian wineries are famed for their ability to capture something of the sun-drenched region in their wines, and the vines they cultivate benefit enormously from the almost constant sunshine and the incredibly fertile volcanic soils which typify the island.