PODERE IL CARNASCIALE
TUSCANY / Vald'Arno di Sopra
Nestled atop the secluded hills of the southern Chianti mountains, in the picturesque Vald'Arno di Sopra region of Tuscany, lies Podere Il Carnasciale - a verdant estate of unparalleled beauty and singular distinction. Sixty kilometers south of the illustrious city of Florence, the winery is currently overseen by three generations of the esteemed Rogosky family - Bettina, Moritz, and Carla-Elle.
At the heart of Podere Il Carnasciale is the rare and coveted grape, Caberlot. Discovered in the late 1960s by the renowned agronomist Dr. Remigio Bordini in an abandoned vineyard near Padua, the grape boasts the organoleptic characteristics of Cabernet Franc, while its ampelographic profile aligns more closely with that of Merlot, leading experts to believe that it is a natural and spontaneous crossing of the two varieties.
It was this unique discovery that led Wolf Rogosky, then-patriarch of the family, to meet with Dr. Bordini and set out to produce a wine of unparalleled character. In 1986, the first Caberlot vineyard, covering 0.3 hectares, was planted in high density with 11,000 vines per hectare on rocky, steep slopes that had previously only been used for olive trees for over 200 years. Additional plots were planted in 1999 and 2004, and the Selva and Vincaie vineyards were also added to the production.
Podere Il Carnasciale is committed to organic farming practices and all work in the vineyards is carried out with the utmost respect for the soil and plants, entirely by hand. Pruning, budding and leaf-management are all done manually, finely tuned to the characteristics of the season, and the use of chemical fertilizers, herbicides, or pesticides is strictly prohibited. Any necessary sanitary treatments are natural and organic, and the grounds are labored only when necessary with partial greening.
The wines of Podere Il Carnasciale are a true embodiment of the diversity and elegance of Tuscany, masterfully crafted through the rare and coveted Caberlot grape. Each sip is a journey into the rich history and soul of this captivating estate, where tradition and innovation seamlessly intertwine to create wines of unparalleled character and distinction.
Owner
Region
Sub-region
Farming
Harvest
Size
Grapes Grown
Website
Vineland Rep.
Bettina, Moritz, & Carla-Elle Rogosky
Tuscany
Vald'Arno di Sopra
Organic
Manual
5.5 hectares
Caberlot, Sangiovese
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PODERE IL CARNASCIALE 'OTTANTADUE'
In 2016, Podere Il Carnasciale introduced OTTANTADUE, a wine crafted from Sangiovese grapes and represents their interpretation of the iconic grape of Tuscany within the newly revitalized Vald'Arno di Sopra DOC, soon to be the first 100% organic certified appellation. This wine undergoes spontaneous fermentation in cement and is aged for 14 months in stainless steel, to achieve the purest and most dynamic expression of Sangiovese.
Appellation: DOC Vald'Arno di Sopra - Sangiovese
First vintage: 2016
Grape variety: 100% Sangiovese
Vineyard: 1 vineyard of 1,0Ha planted in 2004.
Density: 5.600 plants per Ha.
Soils: Clay and limestone
Method of culture: Cordon
Viticulture: The vineyard is farmed organically with permanent greening - mechanical weeding and occasional green manure depending on the season.
Harvest: Manual harvest with small 20 kg cases, sorting in the vineyard, transport with a refrigerated truck.
Vinification: Spontaneous alcoholic and malolactic fermentation in cement.
Aging: 14 months in stainless steel.
Maturing: 6 months in the bottle.
Aging capacity: 5 to 8 years.
Production: 7.000 to 10.000 0,75l clear-glass bottles.
Notes: OTTANTADUE is a fresh and precise wine, with a focus on the pure and vibrant Sangiovese fruit, and the presence of decisive structure and body.
92
2018
VINOUS
94
2019
VINOUS
PODERE IL CARNASCIALE 'Carnasciale'
The CARNASCIALE is produced using grapes from the same vineyards as those used for IL CABERLOT. A selection of fruit from the younger plots is fermented in stainless steel and then aged for 22 months in a 40hl botte grande, a foudre built by Marc Grenier in Burgundy. This wine is a more fruit-forward and accessible version, while IL CABERLOT matures for an additional 16 months in magnum before release.
Appellation: IGT Toscana
First vintage: 2000
Grape variety: 100% Caberlot
Vineyards: 5 plots for a total of 5Ha planted in 1986, 1999, 2004, 2010 and 2013.
Density: 6.500 plants per Ha.
Soils: Variable, from poor and rich in skeleton (sandstones and marl) to rich in clay and organic substance.
Method of culture: cordon, guyot, gobelet
Viticulture: The vineyards are farmed organically with permanent greening - mechanical weeding and occasional green manure depending on the season.
Harvest: Manual harvest with small 15 kg cases, sorting in the vineyard, transport with a refrigerated truck.
Vinification: Spontaneous alcoholic fermentation in stainless steel, malolactic fermentation in barrique.
Aging: 22 months in a 40hl botte grande / foudre from Burgundy.
Maturation: 6 months in bottle, prior to release.
Aging potential: 10 to 15+ years.
Production: 6.000 to 10.000 0,75l bottles.
Notes: The CARNASCIALE is characterized by marked floral notes of geranium as well as the characteristic white pepper notes of the Caberlot grape variety.
94
2019
FALSTAFF
95
2019
WS
PODERE IL CARNASCIALE ‘IL CABERLOT’
IL CABERLOT, the estate’s main wine, is produced by carefully selecting the wines from individual vineyards that possess the most distinguished character, structure and aromatic intensity. After aging in barrel, these wines are assembled and matured for an additional 16 months in magnum and demi-magnum before release.
Appellation: IGT Toscana
First vintage: 1988
Grape variety: 100% Caberlot
Vineyards: 5 plots for a total of 3,5Ha planted in 1986, 1999, 2004, 2010 and 2013.
Density: 6.500 plants per Ha.
Soils: From poor and rich in skeleton (sandstones and marl) to rich in clay and organic substance.
Methods of culture: cordon, guyot and gobelet.
Viticulture: The vineyards are farmed organically with permanent greening - mechanical weeding and occasional green manure depending on the season.
Harvest: Manual harvest with small 15 kg cases, sorting in the vineyard, transport with a refrigerated truck.
Vinification: Spontaneous alcoholic fermentation in stainless steel, malolactic fermentation in barrel.
Aging: 22 months in 225l barrels, 50-60% new with provenance from France, principally Burgundy.
Maturation: 16 months in Magnum, prior to release.
Aging potential: 25 to 30+ years.
Production: (all numbered by hand)
- 80-100 3,0l double-magnums
- 2.500-3.500 1,5l magnums
- 1.000 - 2.500 0,75l demi-magnums 'SOMMELLERIA'
Notes: The wine is known for its signature characteristics of spice, white pepper and dried flowers, which give it a unique profile.
94
2019
JS
100
2018
VINOUS
