Origin: Cabernet Carbon is a fungus-resistant red wine variety bred in 1983 by the Staatlichen Weinbauinstitut Freiburg.

Interbreeding: The red variety was crossed from Cabernet Sauvignon x Bronner.

Characteristics: Bud burst occurs at the same time as Pinot Noir, as does blossom. Berries begin to color about a week after Pinot Noir and are ready for harvest about 14 days after Pinot Noir. The risk of couluring is very low, while susceptibility to grape stem rot is rated medium. Yields are in the range of 130 to 150 kg/a and must weight is similar to that of Pinot Noir. The variety also has low susceptibility to rot.

Grape: The grapes are elongated cylindrical, little shouldered and loose berry structure. The berries are small, round and blue-black in color.

Wine: This wine presents itself as extremely aromatic and intense in the style of a Cabernet type. It is characterized by a deep color and impresses with a particularly high extract and phenolic content.

Cultivation: This grape variety has higher demands on the vineyard site compared to Pinot Noir. Therefore, it is recommended to plant it in very good sites that offer a long ripening potential in autumn.