Carpineto farms vineyards across two of Tuscany's most different corners, and this is the bottle where the two meet. Sangiovese gives the spine, Cabernet Sauvignon the flesh, and the blend is bottled young enough to keep the fruit forward. The house calls it Dogajolo, and it drinks like the everyday pour of a Chianti estate that also knows its way around a Bordeaux grape.
- Sangiovese and Cabernet Sauvignon, blended.
- Tuscany, central Italy.
- 2019, a warm and generous vintage.
- Dry, 13% abv, medium body.
- High acidity, medium tannin.
How it is made
Sangiovese is Tuscany's own red, the grape behind Chianti and Brunello, and it is naturally high in acid and firm in tannin. Cabernet Sauvignon, planted widely across the region since the 1970s, fills out the middle and adds darker fruit. Blending the two is a Tuscan habit rather than a French one, and it is what gives wines like this their shape: bright and lifted on one side, rounder and darker on the other.
How it tastes
Cherry and blackcurrant lead, with dried herbs and a touch of tobacco underneath. The acidity keeps it lively and the tannins are present without being heavy, so the finish is firm and dry rather than soft. Medium in body, dry throughout, with the oak sitting behind the fruit rather than over it.
Good to know
Tuscany has no single appellation for a Sangiovese and Cabernet blend, so wines like this are usually bottled under a broader regional designation rather than a named DOC or DOCG. The combination is often called a Super Tuscan in spirit, though that term was coined for the far more expensive wines of the 1970s and 1980s. The style itself is now one of the region's most common, and one of its most useful.
Contains alcohol.
