Dogajolo Toscano Rosato IGT
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 rathed 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.
12,5% by volume.
Excellent aperitif and hors d’oeuvre wine. Distinctive accompaniment for mild meats, peppered dishes and cheese, excellent companion to grilled fish.