2020 Podere Il Carnasciale Il Caberlot Magnum

The 2020 Podere Il Carnasciale Il Caberlot Magnum is one of Italy’s most sought‑after cult wines, produced exclusively from the legendary, near-mythical Caberlot grape. Bottled primarily in magnum and released in tiny quantities, it has become a true insider’s bottle among collectors, sommeliers, and high-end restaurants worldwide. This 1.5L format highlights both the wine’s aging potential and its singular personality, sitting at the crossroads of Cabernet Franc’s aromatic lift and Merlot’s depth and texture. Il Caberlot is unique not only because Il Carnasciale is the *only* estate in the world permitted to produce this grape, but also for its artisanal approach: minimal intervention in the cellar, unfined and unfiltered bottling, and hand-marked labels, each vintage distinguished by a different hand-painted cross and color scheme. Born in the hills of Tuscany and first produced in the late 1980s, Il Caberlot has since become a modern icon, blending Tuscan soul with Bordeaux‑like finesse in a way no other wine quite manages.

Tasting Notes
In the glass, the 2020 Il Caberlot Magnum shows a deep, vibrant dark ruby core with a subtle garnet rim, signaling both concentration and freshness. The color is dense yet luminous, clinging to the sides of the glass with slow, fine tears that hint at its richness and structure. The nose is intense and layered, opening with aromas of dried blackberries and ripe plums, intertwined with wild blackcurrant and blueberry. As it unfolds, you’ll find notes of dried Mediterranean herbs, cedar smoke, graphite, and a distinct mineral edge. Subtle nuances of white pepper, crushed violet, and a whisper of oriental spice add intrigue and complexity, making the bouquet both exotic and unmistakably Tuscan. On the palate, the wine is full-bodied yet incredibly refined, with a core of dark berry fruit framed by fine, polished tannins. Flavors of blackberry, blackcurrant, and blue fruit are lifted by savory herbal notes, dried flowers, and a touch of sweet spice. The mineral backbone is pronounced, giving the wine energy and definition, while the white pepper and floral tones reappear on the long, persistent finish. Despite its power, the texture is supple and elegant, with excellent balance between fruit, acidity, and structure. In magnum, this 2020 has excellent aging potential. While already expressive with proper aeration, it will reward cellaring over 10–20+ years, evolving towards more truffle, tobacco, leather, and forest floor complexity while preserving its signature spice, minerality, and caberlot typicity.

Production
Podere Il Carnasciale lies in the hills of Tuscany, in the Valdarno area between Florence and Arezzo, on steep, well-drained slopes with a mix of rocky limestone, clay, and galestro soils. This varied terroir, combined with significant day‑night temperature shifts, gives Caberlot both ripeness and aromatic vibrancy. The vines are cultivated with low yields in mind, and harvesting is carried out by hand, berry selection often taking place in the vineyard as well as on sorting tables to ensure only perfectly ripened fruit makes it into the cellar. Vinification is deliberately artisanal and minimalist. The grapes are destemmed and fermented in small vats, allowing for precise temperature control and gentle extraction of color, tannin, and aroma. Aging traditionally takes place in French oak barriques (often a mix of new and used), where the wine matures on fine lees, gaining detail and texture. For Il Caberlot, bottling is done without fining or filtration to preserve maximum character and complexity. The majority of the production is then bottled into magnums, which rest an additional 16 months in the estate’s cellars before release, ensuring the wine is harmonized and ready to drink, yet firmly built for long-term aging.

Food & Serving
The 2020 Il Caberlot Magnum is a natural partner for refined, flavorful cuisine. It pairs beautifully with rare to medium-rare beef—such as bistecca alla fiorentina—lamb racks with rosemary, venison or other game, and slow-braised dishes like osso buco or wild boar ragù. It also shines alongside aged hard cheeses (Pecorino Toscano, Parmigiano Reggiano), truffle dishes, and richly flavored mushroom preparations. For optimal enjoyment, serve at 16–18°C (60–64°F). Given its concentration and youth, especially in magnum, decanting is highly recommended: open and decant at least 2–3 hours before serving to allow the wine to fully bloom. If drinking younger, a longer aeration window can further soften the tannins and unlock the more floral, spicy, and mineral facets that define Il Caberlot.

Producer
Il Carnasciale is a small, visionary estate tucked away in the Tuscan hills, founded by Bettina and Wolf Rogosky, whose dream was to craft a singular, world-class wine from a unique grape variety. Working closely with agronomist Remigio Bordini, they nurtured the then-unknown Caberlot—believed to be a natural crossing of Cabernet Franc and Merlot—on this secluded site, eventually producing the first vintage of Il Caberlot in the late 1980s. Over the years, Il Carnasciale has gained almost cult status in the fine wine world, thanks to its tiny production, obsessive attention to detail, and unwavering commitment to quality. The estate is regarded as a true benchmark for avant-garde Tuscan winemaking, demonstrating how a single, proprietary grape and a focused terroir can deliver a wine of profound individuality and global stature. Its wines are allocated to top restaurants and specialist merchants across the world, and the hand-painted, hand-numbered labels have become emblematic of its artisanal ethos. Among collectors and sommeliers, Il Carnasciale holds a special place as the sole guardian of the Caberlot grape and as one of Tuscany’s most distinctive and iconic producers.

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