Dogajolo Toscano Rosato I.G.T.

Vinification

The must obtained from pressing is cooled and left in contact with the skins for a short time. Fermentation takes place in stainless steel tanks at low temperatures using selected yeasts.

Finishing

It is bottled in early January after being racked off the lees following fermentation.

Color

Pale pink with elegant bright fuchsia tones.

Bouquet

Floral characteristics, particularly rose, myrtle and grape flowers; hints of fruity fragrances like apple, currants, and sour cherry.

Flavor

Broad and fresh with complex fruity aromas that end with a clean finish.

Serving temperature

10-14°C, 50-57°F. Thereafter 20 °C, 68°F.

Gastronomy

Excellent aperitif and hors d’oeuvre wine. Distinctive accompaniment for mild meats, peppered dishes and cheese, excellent companion to grilled fish.

History of Dogajolo
Dogajolo Frosè