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Podere Il Carnasciale
Il Caberlot is Podere Il Carnasciale's flagship Tuscan red, made only from Caberlot, a grape the family grows and nobody else does. Expect dark fruit, spice and freshness. It is bottled mainly in magnums.
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Caberlot is the only grape in Il Caberlot, and nobody grows it anywhere but Podere Il Carnasciale. The wine ages in French oak barrels, then rests 16 months in magnum before it leaves the estate.
Blackcurrant and blackberry come first, then chocolate and coffee from French oak barrels, mostly from Burgundy. All of it is Caberlot, a grape the Rogosky family grows on its Tuscan hilltop and nobody else grows at all.
Coffee
Blackberry
Blackcurrant
Leather
Oak
Liquorice
Spicy
ChocolatePepper and liquorice run through the dark fruit. In the 2016 that fruit is thick and concentrated, yet fresh enough to prickle on the tongue. The family ferments each plot on its own in small steel vats, aiming for elegance and precision.
Leather and spice stay to the end. Every magnum has already rested 16 months in the family's cellar before release.
This is the family's flagship, made from the barrels they judge most complex and structured; drink the 2016 now or keep it until 2038. Drinkers rate it very highly, and Antonio Galloni called the 2016 "a total stunner" at 97 points.
Two UK shops on this page each sell one vintage of Il Caberlot, both as magnums. The 2008 costs about £270 and the 2016 about £375. The family bottles the wine mainly in magnums, so this is its usual size, not a special format.
Magnum 150cl · 2014: £290.00, 1 UK retailer
Magnum 150cl · 2016: £375.00, 1 UK retailer
Il Caberlot scores highest as Best for an occasion and Best for cellar. It is a hand-numbered magnum from a grape grown on one estate, and the 2016 will keep until 2038.
A hand-numbered magnum of a rare Tuscan red that collectors seek out: an easy centrepiece for a celebration dinner with friends.
Made to last: the 2016 should drink well until 2038, and every magnum has already rested 16 months at the estate before release.
A dark, spicy red with real freshness and concentrated fruit. It is at its best with steak, lamb and game, and a poor match for chilli heat or delicate fish.
Anyone who likes Bordeaux reds will find the taste easy to read. The high price and the magnum size make it a poor first bottle of Italian wine, though.
The 2008 magnum costs about £270 and the 2016 about £375, so even per 75 cl this is dearer than most Toscana IGT reds. You pay for rarity: about 3,500 magnums a year from a grape grown on one estate.
A magnum at £270 or more is for a big table on a special night, not a weekday supper.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Toscana denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
Two vintages of Il Caberlot are on sale here, eight years apart and both in magnum. Antonio Galloni gave the 2016 97 points; the 2008 is now 18 years old.
In the Chianti hills, 2016 began cool, warmed from July and ended with grapes picked in ideal conditions. Drink this magnum now or keep it until 2038.
In the Chianti hills, on-and-off rain held 2008 back, though the best wines are fresh, elegant and pure. This magnum is now 18 years old.
In the Chianti hills, 2016 began cool, warmed from July and ended with grapes picked in ideal conditions. Drink this magnum now or keep it until 2038.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
The Rogosky family planted its first Caberlot vineyard in 1986, on a rocky slope that had grown only olive trees for over two hundred years. Today about 4.7 hectares in five plots grow the grape, and nobody grows it anywhere else.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Toscana is in the IGT tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Toscana falls within Tuscany, covering Arezzo · Firenze · Grosseto · Livorno · Lucca · Massa Carrara · Pisa · Pistoia · Prato · Siena.
Producer: Podere Il Carnasciale, Mercatale Valdarno.
Podere Il Carnasciale is the only grower of Caberlot, so every bottle comes from its own five plots, about 4.7 hectares planted between 1986 and 2013. The supply is small and set by those vines alone.
The family keeps yields to no more than 25 to 30 hectolitres a hectare and sorts the harvest by hand in the vineyard, grape by grape. Fewer, chosen grapes mean a higher cost for each magnum.
Il Caberlot ages in French oak barrels, mostly from Burgundy, and then rests a further 16 months in magnum at the estate. Barrels and long cellar time are paid for before the first magnum is sold.
By the family's own count it makes about 3,500 magnums a year, each numbered by hand, and its wines go to more than 25 countries. Rarity is a large part of what you pay for.
Of the 2008 magnum at about £270, about £51 is tax: £6.20 duty on 1.5 litres at 13.5% and £45 VAT. On the 2016 at about £375, tax comes to about £69.
Il Caberlot is a dark, spicy Tuscan red with real freshness, so it wants meat with some fat and char. Keep it away from chilli heat.
Il Caberlot is a dark, spicy Tuscan red, and its tannin softens against the fat and protein in charred beef. The meat makes the wine taste rounder, and its pepper and coffee notes meet the crust.
Try with: Fiorentina steak · Ribeye steak · Sirloin steak · Fillet steak · More pairings →
Lamb is rich enough to stand up to a concentrated Tuscan red like Il Caberlot, so neither one takes over. The wine's dark fruit and spice suit the herbs that usually go with lamb, and its freshness keeps a slow-cooked shank from feeling heavy.
Try with: Rack of lamb · Leg of lamb · Lamb shank · Lamb chops · More pairings →
Game has a dark, savoury depth, and Il Caberlot's leather and spice notes meet it head on. This Tuscan red's black fruit does the job a fruit sauce would, so the dish tastes complete.
Try with: Venison Stew · Roast Pheasant · Roast Duck · More pairings →
A long-cooked braise coats the mouth, and Il Caberlot's freshness cuts back through it so each bite tastes clean again. This Tuscan red's concentrated dark fruit is strong enough to match the depth of the sauce.
Try with: Brasato al Barolo · Ossobuco alla Milanese · Ragu alla bolognese · More pairings →
Chilli heat makes Il Caberlot's tannin feel rougher and its oak taste bitter, and the alcohol turns up the burn. Save this dark Tuscan red for meat without the heat.
Skip with: Crispy chilli beef · Szechuan beef · Chicken jalfrezi · Jungle Curry · Pairing guide →
Every magnum of Il Caberlot rests 16 months in the family's cellar before release, and the wine is bottled unfined and unfiltered. The 2016 can be opened now or kept until 2038.
Aim for the cooler end on a warm day; warmer end opens up more aromatics.
Made to last: the 2016 should drink well until 2038, and every magnum has already rested 16 months at the estate before release.
£270.00 for a magnum of the 2008, at Hedonism Wines, is the best price we track, and we have no signal of further discounting.
Read directly from each retailer’s public product page several times a week. Last refresh: 6 Nov 2026, 05:15 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino, summarised in our own words. A crowd read across many tasters, not a single critic. Drinkers score it 4.5 out of 5 from 2,704 ratings on Vivino.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, from how this wine is made, UK duty and VAT and the price shops charge for it today. Not a quote from the producer or a retailer.
Confidence · MediumAny advice here on keeping this wine is general, not a forecast for the bottle in your hand. Drinking years, where shown, belong to the vintage named beside them.
Confidence · MediumIl Caberlot is made only from Caberlot, a red grape grown at Podere Il Carnasciale and nowhere else. The family believes it is a natural cross of Cabernet Franc and Merlot, first found in the late 1960s in an abandoned vineyard near Padua.
Mostly, yes. The family bottles Il Caberlot mainly in magnums, which hold 1.5 litres, the same as two standard bottles. Since the 2013 vintage it has also made a limited run of 75 cl bottles called Sommelleria.
On this page the 2008 sells for about £270 a magnum and the 2016 for about £375 a magnum. Each vintage comes from one UK shop here, so there is no like-for-like price to compare.
Now, or keep it until 2038. Two critics who scored the 2016 in 2019 gave it drinking windows ending in 2038 and 2041. Every magnum has also rested 16 months at the estate before release.
Podere Il Carnasciale makes it, the Rogosky family's hilltop estate in Mercatale Valdarno, in the province of Arezzo. Moritz Rogosky runs it with his mother Bettina and his daughter Carla-Elle, and the first Caberlot vineyard was planted in 1986.
Dark and spicy: blackcurrant and blackberry, chocolate and coffee from oak, pepper and liquorice, then leather at the end. The 2016 adds thick, concentrated fruit with a fresh edge.
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Prices and stock are read from each retailer’s public product page several times a week. Outbound buy links carry rel="nofollow sponsored noopener". The list is sorted by price; we do not accept payment for placement.
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