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Dogajolo Rosso

Vinification

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.

Features

Deep garnet with violet reflections. Very fruity and intense, with hints of cherry, coffee, vanilla and spice. Full, soft on the palate, complex, and well developed flavors.

Food Pairings

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.

Details

Producer

Carpineto

Category

Red

Grapes

80 % Sangiovese, 20 % Cabernet-Sauvignon

Country / Region

Italy, Toscane

Appellation

Toscana (IGT)

Size

750 ml

Degree of alcohol

13 %

Serving temperature

15 to 16°C

Taste Tag

Aromatic and supple

Available in these provinces

  • Quebec
  • Ontario

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