Caberlot 2018 Il Carnasciale

Tasting Notes

Cabello is a natural hybrid of Cabernet Franc and Merlot, and both parents are evident in the 2018 variety. The nose is pure Cabernet Franc, drawn in by notes of violets, black cherries, graphite, and savory herbs. On the palate, the Merlot roundness fills everything but the structure is firm. The tannins are fine-grained, the acidity bright, and the wine, aged for 24 months in new French oak barrels (small 225-liter barrels), is hidden in the background. Let it air.

Cellaring Potential

Drink between 2026 and 2040; the fresher acidity and dense tannin character of the 2018 wine is actually more suited to aging than to early drinking. Store the magnum horizontally at 12-14°C. After 10 years, expect the herbal flavors to shift to leather and tobacco, and the fruit to darken rather than fade.

The Producer

Podere Il Carnasiale is the only producer on earth that uses Caballo, a natural hybrid of Cabernet Franc and Merlot, bred by agronomist Remigio Bordini near Verona. It was only at this small estate in Valdarno, founded by Wolff and Bettina Rogoski, that Bordini allowed vines to be planted. Why is this important? Because every bottle of Cabernet Sauvignon in the world comes from these few hectares of vineyards. Today, Bettina and her son Moritz run this place. We believe this is one of the most unusual projects in Italian winemaking.

Terroir & Climate

The vineyard is located about 300 meters above sea level, on shaly clay-limestone soils called galestro and alberese, which are widespread in the hills of Tuscany. Why is this important? The Galestro is well drained and deeply rooted, which naturally reduces yields and concentrates fruit flavors. Because of its high elevation, nights are cool even in the hot summer months, and this diurnal variation gives the caballo its flavor. Planting density is approximately 10,000 vines per hectare. The densely planted vines are intentionally stressed, resulting in low yields.

Winemaking

The decisive choice at Il Carnaciare is process, not equipment. Each parcel is fermented and aged separately and then aged in French oak barriques (small 225 liter barrels) for approximately 24 months. A blind tasting is then conducted to determine which parcels will be used for the Cabello and which for the second wine, Il Carnasiale. The Cabello is only available in hand-drawn magnums (1.5 liters) with serial numbers. Magnums age slowly and are suitable for wines intended for cellar storage.

Food Pairing

Tannins want protein and fat, acidity wants savory. The classic Tuscan answer is best:

• Bistecca alla Fiorentina, rare, just salt and olive oil.
• Peposo, a beef stew with black pepper cooked over low heat in Valdarno.
• Pappardelle with wild boar ragout.
• Aged Pecorino Toscano

Served at 16-18°C. Decant one hour before service.