Dogajolo Toscano Rosato I.G.T.
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.
It is bottled in early January after being racked off the lees following fermentation.
Pale pink with elegant bright fuchsia tones.
Floral characteristics, particularly rose, myrtle and grape flowers; hints of fruity fragrances like apple, currants, and sour cherry.
Broad and fresh with complex fruity aromas that end with a clean finish.
10-14°C, 50-57°F. Thereafter 20 °C, 68°F.
Excellent aperitif and hors d’oeuvre wine. Distinctive accompaniment for mild meats, peppered dishes and cheese, excellent companion to grilled fish.
History of Dogajolo