Podere Il Carnasciale is situated in the southern Chianti mountains in the Valdarno di Sopra region of Tuscany, 30 km north of Siena and Arezzo and 60 km south of Florence. The secluded hilltop estate is run today by three generations of the Rogosky family — Bettina, her son Moritz, and his daughter Carla-Elle — together with enologist and winemaker Marco Maffei. The estate cultivates five organically farmed plots of Caberlot across 5 hectares, planted between 1986 and 2013, on soils ranging from sandstone and marl to clay. Caberlot — believed to be a naturally occurring crossing of Cabernet Franc and Merlot, first identified in an abandoned vineyard near Padua in the late 1960s — is cultivated exclusively at Podere Il Carnasciale. All vineyard work is carried out entirely by hand, without chemical fertilizers, herbicides, or pesticides.

The Carnasciale is the estate’s second label, crafted from the youngest Caberlot vines and more approachable barrel selections, while sharing the same meticulous vinification as its flagship Il Caberlot. Grapes are destemmed and fermented in small stainless steel vats with native yeasts, with temperatures kept below 28–29°C; the cap is broken twice daily by hand. Each vineyard parcel and each day of harvest is fermented individually, and sulfite use is kept to a strict minimum. The malolactic fermentation is completed in barrel, followed by 22 months aging in French oak, then 6 months of bottle rest prior to release.