Cabernet Franc is an industrial grape variety of medium-late ripening period. It belongs to the ecological and geographical group of Western European grape varieties. It is a variety close to the Cabernet Sauvignon variety, as it is its parent, like many other varieties. Bushes vigorous. The leaves are large, rounded, medium dissected, five-lobed, sometimes three-lobed, tuberous, with margins curved downwards, below with a rare cobwebby omission. The petiole notch is closed, with a fusiform lumen, lyre-shaped Berries are medium, round, black with an abundant smoky wax coating. The skin is dense, thick. The pulp is juicy. The period from the beginning of bud break to the technical maturity of grape berries takes 145 days at a sum of active temperatures of 2700-2800°C. Shoot maturation is good. Productivity is 35-50 q/ha. In terms of resistance to diseases and pests, the Cabernet Sauvignon variety is superior. The berries are resistant to decay. Cabernet Franc grapes are used to make table, strong and dessert wines and juices. Wines from this grape are less colored than Cabernet Sauvignon, with raspberry aromas and blackberry tones on the palate.