Cabreo Il Borgo debuted in 1985 with its 1982 vintage. Just above Greve in the Chianti region, the Cabreo holdings include 124 acres planted to Sangiovese and Cabernet Sauvignon grown to produce Il Borgo. Chianti’s famed stony soils are ideal for making wines with great aging potential. At 984 feet in elevation, the densely planted vineyards produce low yields of grapes with concentration and complexity. Fermentation at controlled temperature with extended maceration enhances the wine’s rich body, color and texture. After malolactic fermentation, the wines are blended and matured in oak barrels and spend at least six months in bottle before release. The word borgo refers to a small village, Montefioralle, that overlooks the vineyards.

Harvest Note
The 2010 vintage began with a harsh winter with abundant rains and some snowfalls until mid-March. The heavy rains continued even in the first spring months, delaying the vegetative growth of the vine. Summer began in July, postponing the ripening process of the bunches. In September the warm temperatures favored the perfect ripening of late grapes such as Sangiovese and Cabernet Sauvignon.
Tasting Note
Persuasive of red fruits with evident notes of spices alternating with marasca cherry. Intense, very long aftertaste with not dominant wood, notes of tobacco and greenery.
Food Pairing
Pairs well with roast beef and aged hard cheeses.
Technical Data
GRAPES: 70% Sangiovese, 30% Cabernet Sauvignon
APPELLATION: Toscana IGT
PH: 3.63
ACIDITY: 4.88 g/L
ABV: 14.00%
AGING: Blended and matured in French oak barrels for 16 months
Unique Selling Points
  • A “Super Tuscan” blend of Sangiovese and Cabernet Sauvignon
  • Matured in oak and bottle before release

About the Grape

Sangiovese
Sangiovese has aromas of black cherries with alluring wood, smoke, tar and herbal notes. The best wines made from this grape have incredible complexity, depth, finesse and power.
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