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Hidden Tuscany Rating
Le Cabreo Il Borgo 1983 est un IGT toscan de Folonari assemblant Sangiovese, Cabernet Sauvignon et Merlot, élevé 16 à 18 mois en barrique à Greve in Chianti. Sa principale réserve tient au prix de 111,27 € les 75 cl pour une appellation sans distinction attestée.
IGT Toscana sans mention de sous-zone d'appellation ; cépages Sangiovese, Cabernet Sauvignon et Merlot assemblés, ancrage toscan réel mais style bordelais assumé.
Aucune récompense ni guide mentionné ; producteur Folonari nommé, mais aucune distinction attestée dans les sources.
À 111,27 € les 75 cl pour un IGT sans distinction, le prix dépasse ce que le dossier décrit ; le grand format 3 L ne compense pas cette absence de repères.
Accord précis avec la faraona ripiena con porcini e mirtilli, profil aromatique décrit (fruit frais, finale soyeuse) et service à 16–18 °C indiqué.
Folonari nommé et situé à Greve in Chianti (Zano, Casa di Sala) ; fermentation en acier 26–28 °C, macération 15–18 jours, 16–18 mois en barrique plus 6 mois en bouteille.
Independent rating, calculated from the property's public information and traveler reviews. Commissions received on bookings are not included in the rating.
Comment on noteThe wine
Imagine for a moment a sensory journey to the heart of Tuscany, an encounter with a wine that has traversed the decades with extraordinary grace. I invite you to discover the Cabreo Il Borgo, a vibrant testament to the Italian art of living and winemaking.
This wine was born in the vineyards of Tenute del Cabreo, property of the Folonari family, nestled in Greve in Chianti, precisely in the localities of Zano and Casa di Sala. It is here, on these Tuscan lands bathed in sunshine, that the Sangiovese, Cabernet Sauvignon and Merlot flourish, giving birth to an IGT of rare depth. The 1983 vintage you are about to explore is the fruit of meticulous fermentation in temperature-controlled steel tanks, followed by maceration for fifteen to eighteen days.
After this initial stage, the wine rested for sixteen to eighteen months in barriques, then a minimum of six additional months in bottle, thus refining its complexity. Its robe is adorned with a deep garnet, edged with brick-red tinges that betray its venerable age. On the nose, you will be captivated by evolved aromas, evoking tobacco and leather, mingled with notes of dried fruits and undergrowth, all enhanced by delicate spices. On the palate, it reveals a medium body, tannins softened by time and a remarkable balance, where aromatic complexity prevails over fruity freshness. A silky finish perfects this tasting, leaving you with a lasting impression.
To fully appreciate this Cabreo Il Borgo, I suggest you serve it at a temperature of 16 to 18 °C. If you are lucky enough to taste a Jeroboam, do not hesitate to handle it with two people to preserve its integrity. It will be the ideal partner for robust dishes: think of grilled meats, game, hearty stews or aged cheeses. The documented pairing with a faraona ripiena con porcini e mirtilli (guinea fowl stuffed with porcini mushrooms and blueberries) gives you an idea of the richness of flavors it can accompany. Take the time to decant it gently to separate any sediment, and let it breathe for a few moments. It is an experience I highly recommend, a true journey through time to the heart of Tuscany.
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