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Producer: CarpinetoGrape Varieties: Sangiovese 70%, Cabernet Sauvignon 20%, Other varieties 10%Optimum Drinking: Within 5 yearsWine Style: Full bodied yet fruity redAlcohol by Volume: 13%Closure: ScrewcapCountry: Italy
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.
This was a unique vintage due to the severe drought that affected the vineyards, which resulted significantly reduced yields and a limited production. The wines show excellent concentration of ripe fruit flavours.
The vines are grown in the heart of Tuscany in sand, clay and limestone soils.
The grape varieties were vinified separately, as they ripen at different times. Towards the end of fermentation they were blended and placed in small wooden casks where they slowly completed alcoholic and malolactic fermentation. The wine was then bottled between the last week of March and the first week of April, following the vintage.
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.
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 specialities.
Sangiovese 70%, Cabernet Sauvignon 20%, Other Varieties 10%
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