The name Dogajolo was invented by Carpineto’s founders and is derived from the Italian word “doga,” which means “stave,” the narrow strips of wood used to form casks. Produced from grapes grown on both the Chianti and Montepulciano estates, the varietals in this red blend are vinified separately in stainless steel and then blended together before completing fermentation in wooden casks. Full and soft on the palate, Carpineto Dogajolo boasts fruity aromas with hints of cherry interlaced with coffee, vanilla, and spice. It complements a range of dishes, including white meats, roasts, grilled meats, and cured meats.
Color: deep garnet with violet reflections. Bouquet: very fruity and intense, with hints of cherry, coffee, vanilla and spice. Flavor: full, soft on the palate, complex, well developed.
given its fruitiness, Dogajolo can be paired with first courses and white meats, but shows at its best with full-flavored dishes such as roasts, grilled meats, cold cuts and Tuscan regional specialties.
This is a very innovative product, a young “Super-Tuscan”, whose characteristics are never found together in the same wine. Dogajolo combines the power and deep colors of a young wine, the elegance and balance given by wood aging, as well as a fruity and fragrant bouquet. Grapes: Sangiovese and Cabernet Sauvignon. Vinification Technique: the two grape varieties are vinified separately, since they ripen at different times. Toward the end of fermentation they are blended and placed in small wooden casks where they slowly complete alcoholic and malolactic fermentation. Finishing: Dogajolo is bottled between the last week of March and the first week of April of the year after harvest. It is excellent when young, but as with any red wine of good mettle, it ages well.