Caberlot

A Single-Estate Miracle and Mysterious Origins

The story of Caberlot reads like an agricultural detective novel. In the 1960s, in an abandoned vineyard near Padua, the Italian agronomist Remigio Bordini discovered this unusual variety. He noticed that the vines possessed visual and tasting characteristics of both Cabernet and Merlot. However, the true glory of this grape began in the 1980s when visionary Wolf Rogosky and his wife Bettina decided to plant this unknown variety on their Il Carnasciale estate in the Valdarno appellation of Tuscany. Today, this extremely small, artisanal estate (spanning just a few hectares of vines) remains the only place in the world that produces Caberlot, and the wine itself has achieved absolute cult status.

Flavor Profile and Character in the Glass

• Aroma: The wine stands out with an incredibly complex bouquet. It weaves together dark forest berries (blackberries, blueberries), cherries, expressive notes of black and white pepper, Mediterranean herbs, and subtle floral nuances of violet.
• Taste and Structure: On the palate, Caberlot demonstrates aristocratic elegance. From Cabernet Franc, it inherits a firm but ripe tannic backbone and fresh acidity, while Merlot provides a silky, round texture and juicy fruit concentration. Extended aging in French oak barrels grants the wine additional layers of cedar, tobacco, and cocoa.

Ideal Food Pairings

Thanks to its elegance, firm structure, and savory spice, Caberlot is the perfect companion for haute cuisine. It pairs magnificently with traditional Tuscan meat dishes—especially the famous Florentine steak (Bistecca alla Fiorentina). It is also an ideal match for roasted lamb with rosemary, wild game birds (such as pheasant or duck), dishes enriched with fresh truffles, and aged hard cheeses.

Frequently Asked Questions

Why is Caberlot wine mostly sold in Magnum (1.5 L) bottles?

The flagship wine of the estate—"Il Caberlot"—is traditionally bottled almost exclusively in Magnum (1.5 L) formats. The winemakers firmly believe that this size is ideal for the long, slow aging of the wine in the cellar, allowing it to evolve as gracefully as possible. However, the estate's second wine, simply named "Carnasciale" (made from the same grapes but often from younger vines or different barrels), is also bottled in standard 0.75 L formats.

Is this wine suitable for long-term cellaring?

Absolutely. Caberlot is built for a long life. The best vintages (especially in Magnum bottles) reach their peak after 10–20 years in the cellar and can successfully age even longer, eventually developing incredibly deep aromas of forest floor, leather, and dried fruits. Before tasting this wine, it is essential to decant it, and it is best served at 16–18°C.