PODERE IL CARNASCIALE

The Podere Il Carnasciale estate is situated high up in the Vald'Arno di Sopra region in central Tuscany, and is run today by Moritz Rogosky together with his daughter Elle, his mother Bettina and the oenologist and technical director Marco Maffei. 

The Caberlot variety was identified in the late 1960´s in abandoned vineyards near Padua. While the grape has the characteristics of Cabernet Franc, its ampelographic profile is closer to that of Merlot. We assume that the Caberlot is a spontaneous crossing of the two varieties, today cultivated exclusively at our winery. All sanitary treatments are organic and work in the cellar is minimally invasive. Elegance, aromatic precision, typicity and dynamic tension are what we look for in our wines.

We produce 3.500 magnums of IL CABERLOT all hand-numbered by Bettina, and 8.000 bottles of CARNASCIALE BOTTE GRANDE, with 1988 being the first vintage for IL CABERLOT. The OTTANTADUE is a wine produced from 100% estate-grown Sangiovese grapes and represents our take on the iconic grape of Tuscany and is a DOC Vald'Arno di Sopra wine. 

IL CABERLOT, CARNASCIALE BOTTE GRANDE and OTTANTADUE are allocated to 30+ countries around the globe.

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Vineyards

The vineyards in production today are the following:

Carnasciale: 0,3 ha planted in 1986 on sandstone and rock, limestone and clay, south-east facing slope, gobelet-trained

Selva: 0,8 ha planted in 1999 on Loess, cordon-trained

Vincaie: 1,0 ha planted in 2004 on shell-based sand and clay, south-west facing slope, cordon-trained

Perelli: 0,9 ha planted in 2010 on shell based sand and rock, south-west facing slobe, guyot-trained

Volpaie: 1,6 ha planted in 2013 on Loess, north-east facing slope

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Vinification

Our work in the vineyards is carried out with the utmost respect for the soil and the plants, entirely by hand. Pruning, budding and leaf-management are all done manually, and we do not use chemical fertilizers, herbicides or pesticides. All eventual sanitary treatments are natural and organic, and the grounds are labored only when necessary, with permanent greening.

Harvest begins late in September with perfect phenolic ripeness of the grapes, lasts about 15-20 days and is done entirely by hand. A severe selection is carried out in the vineyard, grape by grape, and the small baskets are cooled until they are brought to the cellar. Our yields do not exceed 25-30hl per hectare.

The grapes are de-stemmed and gently fermented in small stainless steel vats (8-10hl) with temperatures kept below 28°C. The cap formed by the mash is gently broken twice daily, manually with a wooden cross, in order to favor the contact between the skins and the juice. 

In the cantina we believe in minimally invasive, hands-off enology, allowing for the fruit, the vintage and the distinctive characteristics of each vineyard to play the leading roles. 

The malolactic fermentations in barrel are followed by aging in carefully selected french fûts and barriques of which 50-60% are new, two-thirds Tronçais oak and one third Allier and Vosges, principally sourced in Burgundy. We raise the wines in wood for a period of 22 months, racking them only once.

IL CABERLOT is bottled unfined and unfiltered mainly in magnums, which mature for a further 16 months in our cellar prior to their release. The CARNASCIALE BOTTE GRANDE is a true second wine with the same vinification in the cellar followed by an élevage in a 40hl Botte Grande, and is released 6 months after having been filled in 0,75l bottles.