Buy any 12 bottles and save 10% (excludes sale). Free UK delivery on orders over £250. Tel : 02922 337454

Carpineto

2019 ‘Dogajolo’ Toscana Rosso, Carpineto

Tuscany, ItalyVintage: 2019

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.

Why we love it

Modern Tuscan style displaying red cherry flavours with a rich mouthfeel, smooth and moreish.

Notable Awards

90 pts Decanter Magazine, August 2021

Whats in the bottle

Sangiovese 70%, Cabernet Sauvignon 20%, Other Varieties 10%

Single Bottle

£1695

12 Mixed Bottles *

£15.26

Save £1.70

* As part of a mixed case of any 12 bottles

Free UK delivery on orders over £250. Free South Wales delivery on orders over £100

Tel : 02922 337454

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GTIN N/A Categories: , , , Product ID: 12895

Description

Founded in 1967 by Antonio Zaccheo and Giovanni Sacchet, Carpineto farms 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. Formerly IWSC Italian Wine Producer of the Year, Carpineto was the also the first-ever Italian winery to be awarded 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.

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 conversion.

Additional information

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Size

750ml

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Vintage

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