Wines

Grapes: Sangiovese up to 70%; Cabernet and other varieties up to 30%.

Vinification Technique: the two grape varieties are vinified separately, since they ripen at different times. Towards the end of fermentation they are blended and placed in small wooden casks where they slowly complete alcoholic and malolactic fermentation.

Finishing: Dogajolo is bottled between the last week of March and the first week of April of the year after harvest. It is excellent when young, but as with any red wine of good mettle, it ages well.

Colour: deep garnet with violet reflections.

Bouquet: very fruity and intense, with hints of cherry, coffee, vanilla and spice.

Flavour: full, soft on the palate, complex, well developed.

Alcohol: 12-12.5% by volume.

Serving Temperature: 18-20°C

Pairing: given its fruitiness, Dogajolo can be paired with first courses and white meats, but shows at its best with full-flavoured dishes such as roasts, grilled meats, cold cuts and Tuscan regional speciality.