Vinification Technique: The two 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. Finishing: Dogajolo is bottled between the last week of March and the first week of April of the year after harvest. It is excellent when young. but as with any red wine of good mettle, it ages well. Bouquet: Very fruity and intense, with hints of cherry, coffee, vanilla and spice. Flavor: Full, soft on the palate, complex, well developed. Gastronomy: 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 specialties.