Carpineto 'Dogajolo' Toscana Rosso is a refined Super-Tuscan style wine that masterfully balances youthful intensity with oak-aged elegance. Its deep garnet colour reveals a complex bouquet of cherry, coffee, vanilla, and spice. On the medium-bodied palate there is an upfront richness softened by smooth tannins, making for a layered, food friendly red wine. Ideal alongside first courses and white meats, Dogajolo truly excels paired with the robust flavours found in roasts, grilled meats, cold cuts, and traditional Tuscan specialties.

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

Carpineto farms 500 hectares of land, including 200 hectares of woods, sustainably. Indeed, their woods and vineyards absorb 26% more carbon dioxide than they produce and meticulous attention is paid to the preservation of the biodiversity of the vineyards. The family adopts modern agricultural methods on both the vines and the soils, and eco-friendly products are applied conscientiously. The vines are grown in the heart of Tuscany in their estate vineyards in sand, clay and limestone soils, which produce elegant wines.

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.