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Dogajolo Toscano Rosso I.G.T.


Sangiovese, Cabernet and other varieties.


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


It is excellent when young, but as with any red wine of good mettle, it ages well.


Deep garnet with violet reflections.


Very fruity and intense, with hints of cherry, coffee, vanilla and spice.


Full, soft on the palate, complex, well developed.

Serving Temperature

15-16°C, 59-61°F the first year, 18-20°C, 64-68°F thereafter.


Given its fruitiness, Dogajolo can be paired with first courses and white meats, but shows at its best with full-flavored dishes such as roasts, grilled meats, cold cuts and Tuscan regional specialty.

History of Dogajolo
Roast Beef & Tuna Spread Sandwich Recipe