Last Week's Tasting Notes

​Three selections from Carpineto's Dogajolo Line:

From me:

​These wines represent great value for money. Although the producer is quite large, their vinification practices are done with care for proper expression of the grapes, and for the health of the land. The grapes are hand-harvested, dry-farming (no irrigation) is practiced where possible, and the wines are not clarified, so they are appropriate for a vegan diet.

These are four-season wines to be enjoyed throughout the year. The rosato in particular has a strong character, and can stand up to heftier cuisine. All three wines are very approachable and offer a good introduction to Tuscany. 

Dogajolo Toscono Bianco ($11.99)
Tuscany, Italy
From the producer:
"White ‘Super-Tuscan’ produced from estate grown vineyards planted after a
careful study aimed at identifying the best environment for the production of this wine. The hillside, dry-farmed vineyards are located within the Chianciano and Montepulciano (Siena) property.

Grapes: Chardonnay grapes blended with Grechetto, Sauvignon Blanc

Vinification: The hand harvested grapes are destemmed, the juice is then
cooled and left with the skins for a brief period of time. After pressing
and settling the wine is fermented under temperature-controlled
conditions.

Finishing: the newly formed wine is immediately racked off, filtered and
kept at low temperatures. This maintains the fruity aromas in their
freshest state and allows for a natural stabilization process. This wine has
not been subject to clarifications or stabilization with chemical products.

Color: straw yellow with green highlights.

Bouquet: pleasantly fruity, elegantly aromatic and harmonious.

Flavor: medium body with agreable acidity and a dry, pleasantly velvety,
soft finish.

Alcohol: 12.5% by volume.

Serving Temperature: 10- 12°C, 50-54°F.

Gastronomy: excellent as an aperitif or with typical Mediterranean
cuisine, such as salads, pasta, seafood and white meats. Excellent also
with flavourful, spicy Asian foods."

Dogajolo Toscono Rosato ($11.99)
Tuscany, Italy
From the producer:
"This wine comes from grapes selected from Central Tuscany; Dogajolo
Rosato is an elegant and structured product with fruity and vivacious floral aromas. These characteristics are the hallmark of a young innovative wine that is also easy to drink.

Vinification: the must obtained from pressing is cooled and left in contact with the skins for a short time. Fermentation takes place in stainless steel tanks at low temperatures using selected yeasts.

Finishing: It is bottled in early January after being racked off the lees following fermentation.

Color: pale pink with elegant bright fuchsia tones.

Bouquet: floral characteristics, particularly rose, myrtle and grape flowers; hints of fruity fragrances like apple, currants and sour cherry.

Flavor: broad and fresh with complex fruity aromas that end with a clean finish.

Alcohol: 12.5% by volume.

Serving temperature: 10-14°C, 50-57°F.

Gastronomy: excellent aperitif and hors d'oeuvre wine. Distinctive accompaniment for mild meats, peppered dishes and cheese, excellent companion to grilled fish."

Dogajolo Toscano Rosso ($11.99)
Tuscany, Italy
From the producer:
"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."