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About the winemakersPodere Il Carnasciale
Tuscany | Chianti
The genesis of the Podere Il Carnasciale sounds almost like a fairy tale. The farm, located between the Apennines and the Chianti Classico area in Mercatale Valdarno, a town in the province of Arezzo, has revived a largely unknown type of grape. The agronomist Remigio Bordini discovered about 50 years ago in the Colli Euganei near Padua, in an old vineyard, a vine that turned out to be a natural cross between Cabernet Franc and Merlot. That's why he called her Caberlot. After meeting Bordini and the oenologist Vittorio Fiore in the eighties, the German advertising expert Wolf Rogosky decided to produce a delicious wine from the rarity. Since the 1988 vintage, the Caberlot has been the unrivalled size in the country estate acquired by the Rogosky family in 1972 with the intention of creating something special.
Even after Wolf Rogosky's death in 1996, the Caberlot has lost nothing of its original nimbus. Today, Wolf's wife Bettina and her son Moritz have the scepter in their hands in the tiny Tuscan family business. The range, which initially consisted of only one wine, has now been extended to two drops, which the estate managers like to bottle in magnum bottles. Bettina Rogosky names three important success factors for the Caberlot: The variety of characteristics of the vine, the terroir and the work carried out exclusively by hand in the three plots, with few technical interventions.
The vineyards of Podere Il Carnasciale were planted exclusively with Caberlot in 1986, 1999 and 2004 at a very high density of 10,000 vines per hectare. The family business is run according to the rules of the "Lutte Raisonnée“ (Integrated Pest Management). Chemical sprays and fertilizers are reduced to an absolutely necessary minimum requirement. In the vineyard, the yield per hectare is limited to 30 hectolitres. The harvest begins when the fruit has reached phenolic maturity.
Once the grapes have been destemmed, the must is fermented in small stainless steel tanks at a controlled temperature. During the vinification process, the acid degradation is initiated biologically. The ageing of the wines in mostly new French oak barrels - one third each coming from the Allier, TronÇais and Vosges regions - lasts 22 months. It is supervised by the oenologist and cellarmaster Peter Schilling. The wines are bottled unfiltered at the end. SUPERIORE.DE
"Over the years, Il Carnasciale has gained cult status among readers who yearn for the finest wines Tuscany has to offer - that's right! This is where some of Italy's most unique wines are produced."Antonio Galloni
- Year of foundation: 1984
- Owner: Bettina Rogosky
- Oenologists: Peter Schilling and Vittorio Fiore (Consultation)
- Annual production: approx. 5,000 bottles
- Vineyard: approx. 2.4 hectares
- Natural cultivation