Carpineto 'Dogajolo' Toscana Bianco has a straw yellow colour with green highlights, reflecting its fresh youthful character. The bouquet is pleasantly fruity and elegantly aromatic, offering complexity in harmony. On the palate, the medium is body balanced with agreeable acidity and finishes dry, soft, and velvety. Best served chilled between 10-12°C (50-54°F), it is an excellent aperitif and pairs superbly with Mediterranean dishes, salads, pasta, seafood, and white meats, as well as richly spiced Asian cuisine.

About the Producer

Established in Greve in Chianti in 1967 by the Sacchet and Zaccheo families, Carpineto farms 500 hectares of sustainably farmed land, spread amongst five carbon neutral estates in the regions of Chianti Classico, Alto Valdarno, Vino Nobile di Montepulciano, Brunello di Montalcino and Maremma. Carpineto holds the VIVA certification for sustainability, and is accredited ISO 14001 and IFS. Formerly IWSC Italian Wine Producer of the Year, Carpineto was 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. Carpineto produces exquisite wines with elegant typicity.

Vineyard and Winery

From the coolest climate of our Vino Nobile estate, about 300 meters in elevation, a vineyard rich in clay soil that gives generous wines and with noticeable temperature variations from day to night which help maintain crispness of flavours and bright acidity. The vines are Guyot trained with a density of 6,500 vines/ha. Carpineto is VIVA and ISO 14001:2015 certified and actively promotes biodiversity employing sustainable agriculture with state-of-the-art technology.

No use of additives, stabilizers (with the exception of sulphites in doses much below EU standards) and no use of animal proteins so wines are suitable for vegans. The grapes are destemmed, the juice is then cooled and left on the skins for a brief period of time. After pressing and settling the wine is fermented under temperature-controlled conditions. The newly produced wine is immediately racked off, filtered, and kept at low temperatures. This maintains the fruity aromas at their freshest and allows for a natural stabilisation process. This wine has not been subject to clarifications or stabilisation with chemical products.