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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 up to 70%; Cabernet and other varieties up to 30%. The exact proportions can vary with each vintage.
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.
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.
Alcohol: 12-12.5% by volume.
Serving Temperature: 15-16°C (59-61°F) the first year, 18-20°C
(64-68°F) thereafter.
Gastronomy: 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 specialty.
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Dogajolo 2003 |
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