At a Glance
- Domaine established: 1988
- Owner: Moritz, Bettina & Carla Elle Rogosly
- Heads of viticulture & Head Winemaker: Marco Maffei
- Consultants: Peter Schilling & Dott. Remigio Bordini
- Closure type: Natural Untreated Cork
- Vegan: Yes
Toscana vineyards: Carnasciale, Selva, Vincaie, Perelli and Volpaie
Val d’Arno vineyards: 6 ha @ hills of Colli Orientali del Friuli, ‘practising-organic’ >40yrs. Flysch marn and silex terroir. Surrounded by 20ha of woods.
Key red grape varities: Caberlot, Sangiovese
Average vine age: 18 years
Total area estate vines: 124ha
Total area under vine with red grapes: 5.5 ha
Average yield: 25/30 hl/ha
Agriculture & Winemaking
Defining practices: spontaneous fermentations in stainless steel (and some cement for the Sangiovese), malo and élévage in French barriques / fûts from Burgundy, 70-90% new over a period of 22 months, no fining and no filtration, the magnums of IL CABERLOT then mature for another 16 months prior to their release. The Sangiovese is raised in stainless steel only, over a period of 14 months.
|Il Caberlot||100% Caberlot|
|Il Carniascale||100% Caberlot|
Q & A
Q: What are currently the main concerns at your estate (eg. global warming, biodiversity, water, barrels, single-use plastics, closures, the market, price inflation, etc.)?
A: We are quite fortunate with 5 plots in all very singular and distanced locations but the erratic skies and intensity of the outbreaks are troubling. Late frost, drought, hail during the harvest… we’ve never seen it before but there is sure to be more ahead. Our use of barrels is more refined than ever and we are looking at two 40hl tonneaux chez Marc Grenier in Burgundy. The new cellar project will hopefully enter the construction phase by the end of 2019. The markets are doing fine, both close and far.
Q: What are you working to improve at the moment?
A: Reactivity in the vineyards, but we have 4 people (plus Marco and Peter) devoted to them, better logistics and conditions for bottling ans storage, thanks to a new warehouse in the valley.
Q: Does the estate grow anything besides grapes?
A: Olives for the Olio di Oliva.
Q: Best books or articles you have read?
A: Up at Carnasciale we read The New Yorker; La Repubblica, The World of Fine Wine and Noble Rot. Books are too many to mention.
Q: Best food pairings with your wines?
A: Bettina’s Gravlax with CARNASCIALE (grazie Zubair!), Peposo dell’Impruneta / Old Gouda with IL CABERLOT, Cacciuco with the OTTANTADUE
Q: Aside from your own wines, what do you enjoy drinking?
A: Barbaresco, Champagne, Meursault, Morgon, Pelaverga di Verduno, Nerello Mascalese, Saumur, Xinomavro, Assyrtiko, Riesling.
Q: Name of the winery pet?
A: Nebbiolo the cat