Description
Castello Carboncine is located in Silea (Treviso) between the mountains and the Venetian lagoon. The farm is sited next to the river Sile, which was used in the old days to transport wines and produce to Venice. This area has been famous for centuries for making great red wines from Cabernet grapes. The actual wine-house dates back to the 1600 and the legend has it that the Templar Knights, on their way to and from Venice, always made a stop in the area to stock up for the journey (there is still an old Templar chapel within the Carboncine estate). The Venice heritage is evident from the bottle labels that are based on ancient miniatures of Venitian printers.
The red varieties are fermented using a copyrighted system created by Isabella’s father that creates slow movements between the juices and the skins in specially designed tanks for 8-10 days right after harvest to slowly extract all the nuances and flavours from the grapes.
The owners (sisters Isabella and Susanna Bellio Manera) are very proud to preserve the grapes and the styles of wines made in the area. They also grow the rare Biancoperla corn (traditionally used to make a delicate white polenta); raise a local variety of buffalo and have a small laboratory in which old “maestro bottaro” (barrel masters) transformed local acacia trees in the barrels still used today for the white varieties.
An Italian Malbech? (note the Venitian spelling ending in ‘ch’)
Yes, introduced in the area at the beginning of 19th century from France (a good 100 years before French winemakers began planting it in South America), here it creates a bright wine, leathery with flavours of tart currant, black plum and savory acidity. Interesting finish of black pepper and spice.
Drink not too warm within 3 years. It matches creamy dishes.
