Grapes: Sangiovese, Cabernet Sauvignon
Just above Greve in the Chianti region, the Cabreo holdings include 124 acres planted to Sangiovese and Cabernet Sauvignon grown to produce Cabreo 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. With 15-20 day maceration and fermentation at controlled temperature, there's extended maceration to impart rich body, color and texture. After malolactic fermentation, the wines were blended and matured in French oak barrels (30% new, 40% one-year-old, 30% two-year-old) for 16 months, racked every 3 months, and spent at least 6 months in bottle before release.
Wine Spectator2015 vintage
Tasting Panel2015 vintage
Although the growing season of 2014 was challenging, the vintage turned out better than expected. A combination of the soils, the position of the vineyards, and some risk taking in terms of giving the grapes hang time on the vine - despite the disease pressure and severe selection in the vineyard and on the sorting table in the winery - allowed the winemakers to make wines that have plenty of finesse, fine, silky tannins and length.
Has aristocratic aromas and flavors of black fruits, forest undergrowth and leather, which enhance a polished, velvety character on the palate, before firm but noble tannins.
This wine pairs well with roast beef and aged hard cheeses.
GRAPES: Sangiovese, Cabernet Sauvignon
APPELLATION: Toscana IGT
points of distinction
- A “Super Tuscan” blend of Sangiovese and Cabernet Sauvignon
- Matured in oak and 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.