Considered by many as 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. Like the wine preceding, this comes from the Toscana IGT region (IGT — stands for Indicazione Geografica Tipica, corresponding to the eu denomination pgi. Either IGT or IGP (the Italian version of PGI) may appear on labels. This category of wines was created in Italy by law 164 in 1992 as an approximate equivalent of the French vin de pays. It officially enabled producers to give more information on the labels of their myriad esteemed, and often extremely expensive, wines then selling as a vino da tavola. IGT was created as the basis of a quality pyramid with doc in the middle and docg at the top. Many producers are unable or unwilling to opt for any denomination higher than IGT, either because they produce wines from vine varieties and/or use winemaking techniques not permitted by the local DOC regulations, or because the quality control system, which must establish a wine’s typicality, is unable or unwilling to adapt to changes in viticulture and winemaking. Wines produced and bottled without sulfur dioxide, unfiltered wines, and skin-fermented white wines fall victim to this. Particularly popular IGTs include delle Venezie, Puglia, Terre Siciliane, Toscana, and Veneto.).
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. 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
Casa Vinicola Carpineto is an Italian producer with a number of estates in highly regarded Tuscan DOCG regions. It was founded in 1967 by Giovanni Carlo Sachet and Antonio Mario Zaccheo with the aim of being a high-quality Chianti Classico producer. Their focus on quality and the Classico region was uncommon in the 1960s when Chianti was more famous for its large-scale production and the 'fiasco' straw basket – the Chianti Classico DOC had only been formalized in 1966 and didn't get elevated to the DOCG status until the 1980s.
Carpineto has since expanded beyond Chianti to other well-known Tuscan regions. It has five estates in total, two in Chianti Classico and one each in Maremma, Montepulciano, and Montalcino. Over 90 percent of the wine it produces is red and Sangiovese is easily the most important variety, dominant in Carpenito's most prestigious wines: Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano.
Carpineto also has a range of single-vineyard selections and proprietary blends at the IGT level, including a few Super Tuscans. Cabernet Sauvignon plays a significant part in these wines, while Chardonnay is the most represented variety in its limited selection of white wine. Carpineto is now exported to more than 70 countries.
Cabernet – Sangiovese blended wines are one of the success stories of 20th-Century Italian winemaking. In the 1960s and 1970s, enterprising producers from Tuscany began to experiment with the Bordeaux varieties Cabernet Sauvignon and Cabernet Franc (as well as Merlot), blending it with the region's staple Sangiovese variety. Nowadays, the blend represents modern Italian winemaking, making up some of Italy's most famous wines.
The blend balances the distinctive black-cherry and wild-berry flavors of Sangiovese against the structure and power of Cabernet Sauvignon. Cabernet Franc also occasionally appears in the blend, adding depth and spicy elegance. Acid and tannins are seldom lacking in these wines and, with appropriate barrel maturation, they can age well for many years.
Taste: Very fruity and intense on the nose, with hints of cherry, coffee, vanilla and spice and a well developed, full, but complex experience on the palate.
Pairing: 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.
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