CARNASCIALE

Caberlot grows in the hills between the Tuscan Apennines and those of the Chianti Classico, in Mercatale Valdarno in the province of Arezzo. In a landscape that has been cultivated by man since ancient times.
Podere Il Carnasciale as a family business

Caberlot grows in the hills between the Tuscan Apennines and those of the Chianti Classico, in Mercatale Valdarno in the province of Arezzo. In a landscape that has been cultivated by man since ancient times.
Podere Il Carnasciale as a family business is managed by Bettina and Moritz Rogosky, in close collaboration with the oenologist Peter Schilling, assisted by Marco Maffei. External consultancy is entrusted to the agronomist Remigio Bordini. Three factors are important for Caberlot: the variety, its terroir, the work in the vineyard. The 'Caberlot' grape was discovered in the early 1960s in an old vineyard near Padua. It combines the characteristics of Cabernet Franc with those of Merlot, it is a spontaneous crossing, a hybrid, grown exclusively in the Il Carnasciale farm. The property consists of three lieu dits located in various micro-environments, on rocky and sloping grounds.
The vineyards cover a total area of ​​4.5 hectares and are planted only with the high-density Caberlot variety. The lands are worked by hand with minimal interventions, and only with organic products. The harvest begins at the time of the excellent phenolic ripeness of the grapes, with a manual tri in the vineyards. The yield remains below 30 hl per hectare. The grapes are de-stemmed and the must is fermented in small stainless steel tanks at a controlled temperature. The contact of the skins with the must is obtained by manual fulling. Malolactic fermentation and aging take place in 70% new French oak Vosges and Troncais barriques for a period of 22 months. Following this refinement, a qualitative tasting of the individual barriques takes place which will decide the assembly for the composition of the Caberlot and Carnasciale. In both cases the wine is not filtered. Bottling only in magnum and double-magnum for the Caberlot is followed by another 18 months of aging in the cellar, for the Carnsciale the 0.75 bottle is used and the refinement lasts for 6 months.
Since 2000, the Guida de l ́Espresso has judged Il Caberlot among the best wines of Tuscany and Italy. The 2010 world champion sommelier, Luca Gardini, included Il Caberlot 2008 among the 100 best wines in the world (Encyclopedia del Vino Luca Gardini) and among the top 50 in Italy (Best Italian Wine Awards 2013.