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.

93 Points
2016 vintage
93 Points
2016 vintage
Harvest Note
The 2016 harvest was a winemakers dream in terms of quality. Quantity however was down from the previous season due to a rough growing season. The season saw cooler then average temperatures that led to a slight reduction in yields. This was followed by a very warm and dry summer - with only one rainfall in August to help the vines. Harvesting began in the beginning of October and the resulting wines have wonderful flavors with exceptional profiles.
Tasting Note
Great structure and very elegant with a superb finesse. The aromas are complex with distinctive flavors of fresh black fruits, leather and forest floor with silky tannins and a very long finish.
Food Pairing
Pairs well with roast beef and aged hard cheeses.
Technical Data
GRAPES: 34% Sangiovese, 33% Cabernet Sauvignon, 33% Merlot
PH: 3.5
ACIDITY: 5.30 g/L
ABV: 14%
AGING: 24 months in barrique and 6 months in bottle
Unique Selling Points
  • 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.
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