Cabaret Noir

Cabaret Noir is one of the most important PIWI varieties in the winery and is especially valued by Lisa for its high resistance. Compared to classic grape varieties that often require eight to sixteen sprays per season, Cabaret Noir usually needs only two treatments. This reduces machine passes, protects the soil, prevents compaction, and minimizes the use of crop protection products. For a winery that increasingly focuses on sustainable practices, this is a decisive advantage. The grape variety was originally named Cabernet Noir. However, during a review by EU committees in Brussels, it was decided that the name was too similar to the well-known Cabernet Sauvignon and could create false expectations among consumers. The name was therefore officially changed to Cabaret Noir. Lisa still often encounters customers who assume it is a spelling error. Aromatically, Cabaret Noir shows a clear resemblance to Cabernet types: spicy, with a pronounced pepper-like note. This flavor profile stands out from the traditionally more fruit-driven Luxembourgish red wines and brings a more international style to the range. For Lisa, this is intentional, as the winery aims to offer varieties that cover new aromatic territory alongside classic lines. Climatically, Cabaret Noir as a robust PIWI variety is also well suited for the future. In warm and dry years, it delivers stable quality and good ripeness. Combined with its resistance and distinctive aroma, it is a variety of strategic importance for the winery, both in terms of quality and ecology.