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 colours of a young wine, the elegance and balance given by wood ageing, as well as a fruity and fragrant bouquet. A composition of Sangiovese up to 70%; Cabernet and other varieties up to 30%. The exact proportions of which can vary with each vintage. 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. 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.
The term ‘super tuscan’ is an unofficial classification of Italian wines, which emerged in the 1970’s, created by producers wanting to move away from the restrictions of the Chianti DOC/DOCG regulations, allowing winemakers to experiment with a broader range of grape varieties and resultant wine styles.
The colour is a deep garnet with violet inflections. A very fruity and intense bouquet, with hints of cherry, coffee, vanilla and spice. The palate is full of flavour, soft, complex and 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.