Caberlot

Caberlot was first identified in the late 1960s in an abandoned vineyard near Padua by the agronomist Dr. Remigio Bordini, a prominent gentleman with whom they still work today. After hearing of this discovery, Wolf met Dr. Bordini and the oenologist Vittorio Fiore in the early 1980s, and after the bitter frost of 1985, he set about producing a great wine with a truly unique character. The first vineyard called Carnasciale with an area of 0.3 hectares was planted in 1986 in high density, and gobelet / albarello / head-trained, with 11,000 vines per hectare. The autochthonous terroir, rocky and on slopes, had seen nothing but the cultivation of olive trees for more than two hundred years, since there were no vines, no cellar and no barrels on the Carnasciale farm. 

What does wine from the Caberlot grape taste like?

Deep ruby red in color with purple influences. Aromas of dark fruits, plums, blackberries and spices concentrated on the nose. The palate is full-bodied, round and juicy, with a particular elegance and an infinite finish.