First released in 1985 with the 1982 vintage, Cabreo Il Borgo was conceived of as an IGT, or "Indicazione Geografica Tipica," wine in order to express the innovation and creativity of contemporary Tuscan winemaking and to exploit Tuscany's enormous potential for production excellent quality wines. Cabreo Il Borgo shows a brilliant, deep ruby color and rich, dense aromas of wild cherry and black currant offset by notes of leather, herbs and vanilla. On the palate, the wine is velvety but complex and well-structured; the soft, ripe tannins and seductive generosity are all repeated on the elegant finish.

Tasting notes

A Sangiovese and Cabernet Sauvignon super-Tuscan blend, this wine shows rich, dense aromas of wild cherry and black currant offset by notes of leather, herbs and vanilla. On the palate, it is velvety and complex, with ripe tannins repeated on the elegant finish.

Wine maker notes

The grapes achieve optimum ripeness and are picked at different times: the Sangiovese first, in the first half of October and the Cabernet Sauvignon in the second half. Focus is on the most gentle treatment possible of the grapes during production. The destemming process uses two conduits rather than a screw augur, which leads into a perforated cylinder in which the skins are separated from the stems without shredding. Fermentation takes place over a period of seven to eight days in stainless steel tanks at a controlled temperature of 28º to 32ºC (79º to 89ºF). The Sangiovese is in contact with the skins for a total of seven to ten days, and the Cabernet for a period of roughly fifteen days or slightly longer. Three maceration methods are used: manual punch-down; mechanized submersion of the cap with pistons; and juice pump-over. The skins are drained and gently balloon-pressed at 1.2 atmospheres pressure. Malolactic fermentation is then carried out in stainless steel tanks at a controlled temperature of 22º to 23°C (73º to 74ºF). The two varieties are then bended and matured in French oak "carati," or barriques, with racking every three months over a total period of 15 to 18 months in oak. After bottling, the wine rests a minimum of six months before release. Production averages 7,500 cases annually.

Technical notes

GRAPE VARIETIES: 70% Sangiovese 30% Cabernet Sauvignon MAXIMIM YIELD: 3 tons per acre, of which 65% produces wine ALCOHOL CONTENT: 13.5 % RESIDUAL SUGAR: 1.80 grams/litre pH: 3.67