Podere Il Carnasciale
ポデーレ・イル・カルナシャーレ
The world's only producer of the rare, cult Caberlot grape.
Located in the hills of the Valdarno di Sopra appellation in eastern Tuscany, Podere Il Carnasciale is a small, secluded estate renowned as the only winery in the world to commercially cultivate the rare Caberlot grape — a natural clonal hybrid of Cabernet Franc and Merlot discovered by agronomist Remigio Bordini in an abandoned vineyard in the Colli Euganei (Veneto) in the late 1960s. In 1986, Bordini joined Bettina and Wolf Rogosky to plant the variety at Il Carnasciale, giving rise to the flagship wine Il Caberlot, produced in tiny quantities (around 2,000 magnums per year) and bottled exclusively in magnum format. The estate also produces a second wine, Il Carnasciale, from younger vines. Farming is organic and almost entirely manual, and the wines have earned a cult reputation among collectors and critics, with the late Master of Wine Nicolas Belfrage calling Il Caberlot 'the most famous cult wine you've probably never heard of.'
www.caberlot.eu/ ↗Cuvées
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Who Is This For?
Collectors and enthusiasts seeking unique, ultra-limited Tuscan wines from a variety that exists nowhere else in the world.
Frequently Asked Questions
- What is the Caberlot grape?
- Caberlot is a rare natural clonal hybrid of Cabernet Franc and Merlot, discovered in the late 1960s in Veneto and cultivated exclusively at Podere Il Carnasciale in Tuscany's Valdarno di Sopra.
- Why is Il Caberlot bottled only in magnums?
- The estate releases its flagship wine exclusively in magnum format (1.5L) to maximize aging potential and uphold an uncompromising standard of quality; annual production is limited to roughly 2,000 magnums.
- Who founded Podere Il Carnasciale?
- The estate was established by Bettina and Wolf Rogosky, who in 1986 partnered with agronomist Remigio Bordini to plant the newly identified Caberlot vines.
- Does Podere Il Carnasciale farm organically?
- Yes, the small vineyard is farmed with organic, almost entirely manual methods, reflecting the estate's artisanal, low-yield approach to winemaking.