An aperitif with Dogajolo Toscano Rosato, and you will immediately feel like you on vacation, even when you are on your balcony at home. You don’t need to be among the vineyards to taste the recipe of a-little-bit-more-than- twenty-years-old winemaker, cellarman, and cocktail lover.
The novelty of Carpineto
Anton Robert Zaccheo was born in San Francisco but raised in the countryside of Montepulciano, among the Tuscan hills decorated with vineyards and olive trees interspersed with long theories of cypresses.
He is the newcomer to Carpineto, the third generation. Thanks to his passion for music and video, during the lockdown he’s spending on the estate, he began to document every little novelty of the vineyards and in nature: the new buds, the pruning, the usual work. And then in the evening, he’s at the stove together with his father to try new pairings.
Talking about himself, he says every day is different from the previous:
“I wake up early and go to the vineyard, do the work in the fields which, depending on the season, is different. In recent months I have planted a new Sangiovese vineyard. It has been hard work but also an experience that has made me understand many things. I’m almost always working in the cellar or, as in these days, I am cleaning the old barrels. When I finish, I run an hour through the vineyards, beyond the lake, often in the woods”.
Finally, it is time for an aperitif accompanied by Tuscan appetizers.
“We often do it with sparkling wines, we were the first ones to make them in Chianti Classico in the early ’80s. Or maybe with a glass of white wine”.
However, when Anton has time, he prepares a Frozé Dogajolo. He can make it even faster in a non frozen version, therefore, Frosé on the rocks.
“I tried to do it because a bartender in New York made a very good one with our Dogajolo Rosato. I developed my own recipe that can be easily replicated at home, especially during the strawberry season”.
Briefly, add lemon juice, sugar, and strawberries to Dogajolo Rosato, put it in the freezer for six hours, and serve it garnished with lemon peel and mint leaves.
As for the food pairings, Anton suggests the pecorino cheese from Val d’Orcia and cold cuts. Typical Tuscan style. And when we could go back to the sea: raw fish and anchovies, or paring with a freshly spiced tartare and black pepper.
The wines of the Dogajolo line
Founded in Chianti Classico in 1967 by the Sacchet and Zaccheo families, Carpineto is still managed by the two families. It cultivates its own 500 hectares of land in a sustainable and neutral way, with a carbon footprint of 500. They are divided between 5 estates into the historical wine-growing areas of Tuscany: Chianti Classico, Vino Nobile di Montepulciano, Brunello di Montalcino, Alto Valdarno, and Maremma.
In the last twenty years in the Montepulciano estate, there have been some of the most lively operations of renewal and replanting: over the next 5 years, 15 new HA, with red varieties: Sangiovese and Canaiolo. Here is also the largest contiguous high-density vineyard in Italy: over 80 hectares, with 8500 plants per hectare.
The wines of the Dogajolo line, including the ones produced by Carpineto, a Tuscan brand of great reds, are among the most innovative wines. Very contemporary in taste, fresh, easy to drink, and young. An original interpretation of conceptualizing the Tuscan terroir according to a modern style. And with a pictorial label that gives joy, a very spring-like palette of colors.
Dogajolo Rosato is a wine with floral characteristics: rose, myrtle, and vine flower, with fruity scents such as apple, currant, and marasca cherry. Delicate and elegant scents. Young, with a marked acidity, but also rich and decisive, versatile as far as pairing is concerned. It is an excellent representative of the territory, a new trend of the most sophisticated mixology when using wines, to which it adds taste as well as color.
Considering that the alcohol content is not high, and the scents are delicate and elegant, it is perfect when also sipped on its own.
Here is the recipe in detail to prepare a Frozé Dogajolo at home, even if you’re not a professional bartender.
- Dogajolo rosato 1/2 bottiglia
- Fragole 100 gr.
- Zucchero 50 gr.
- Acqua 50 ml.
- Limoni 25 ml.
Pour the Dogajolo wine in a container and put it in the freezer for 6 hours. Wash the strawberries, cut them into small pieces, and then boil them in a saucepan with the sugar and water. When they have taken out their juice, remove from the heat, and leave to rest for 30 minutes. Strain everything and put the syrup to chill in the fridge for another 30 minutes. Juice 1 or 2 lemons and then strain the juice.
Coat the rim of the chalices in which you will serve the frozé with sugar. To do this, you can wet the edge of the glass with a wedge of lemon and then turn it upside-down into a saucer of sugar. Remove the Dogajolo from the freezer (after 6 hours) and put it in the blender together with the strawberry syrup and lemon juice, adding a few ice cubes. Blend to obtain a sort of slush and pour it into the chalices with the sugary rim. Garnish with fresh mint leaves and lemon zest.