Cabreo Il Borgo debuted in 1985 with its 1982 vintage. Just above Greve in the Chianti region, the Cabreo holdings include 124 acres planted to Sangiovese and Cabernet Sauvignon grown to produce Il Borgo. Chianti’s famed stony soils are ideal for making wines with great aging potential. At 984 feet in elevation, the densely planted vineyards produce low yields of grapes with concentration and complexity. Fermentation at controlled temperature with extended maceration enhances the wine’s rich body, color and texture. After malolactic fermentation, the wines are blended and matured in oak barrels and spend at least six months in bottle before release. The word borgo refers to a small village, Montefioralle, that overlooks the vineyards.
San Francisco International Wine Competition2013 vintage
Shows aristocratic aromas and flavors of black fruits and earth, a polished, velvety character on the palate and firm tannins.
Pairs well with roasted meats, game and aged cheeses.
points of distinction
- A “Super Tuscan” blend of Sangiovese and Cabernet Sauvignon
- Matured 16 months in oak and 6 months in bottle before release
about the grape +
Sangiovese has aromas of black cherries with alluring wood, smoke, tar and herbal notes. The best wines made from this grape have incredible complexity, depth, finesse and power.
Ambrogio Folonari and his son Giovanni are counted among Tuscany’s top winemakers, presiding over seven estates in each of Tuscany’s primary areas of production.