This was a unique vintage due to the severe drought that affected the vineyards, which resulted in significantly reduced yields and a limited production. The wines show excellent concentration of ripe fruit flavours.
Whole bunches were carefully selected at harvest. The grape varieties were vinified separately, as they reached maturity at different times. Fermentation took place in stainless steel vats at 25°C, followed by 15 to 20 days maceration with frequent aerations, pump overs and punch-downs of the cap for optimal polyphenol extraction. Towards the end of fermentation they were blended and placed in small wooden casks where they slowly completed alcoholic and malolactic fermentation.
An innovative baby Super-Tuscan, Dogajolo combines the power and deep flavours of a young wine, with the elegance and balance from the oak ageing. Full bodied, yet soft on the palate with fruity cherry notes interlaced with coffee, vanilla and spice, this is complex and well-developed. Sangiovese 70%, Cabernet Sauvignon 20%, Other Varieties 10%
Founded in 1967 by Antonio Zaccheo and Giovanni Sacchet, Carpineto farm 500 hectares of land spread over four estates among Tuscany's most prestigious appellations. The original aim of the producers - to make modern, world-class red wine from the Chianti Classico appellation, has been admirably fulfilled. The Farnito and Dogajolo wines demonstrate the winery's pioneering approach to making wines from international varieties in Tuscany.
Carpineto was the first ever Italian winery to win the IWSC International Winemaker of the Year. Antonio Zaccheo is now assisted by his son Antonio and daughter Francesca, who have both previously worked in the wine trade in the USA. Giovanni Sacchet's daughter, Caterina, joined the Carpineto winemaking team after finishing her viticulture and oenology degree.
|Drink From||2019||Drink To||2022|
|Everyday drinking, Vegan, Vegetarian|