Dogale comes from Verduzzo grapes that are harvested late in the season and left to dry until late winter.
The must is then fermented in small oak barrels where the wine mellows for nine long months.
This special technique and constant controls of fermentations phases produces a wine with a lovely amber colour, an intense bouquet that is pleasantly sweet on the palate.
Partial drying. The grapes are cleaned. Dynamic skin maceration exploiting the fermentation gases. Controlled fermentation temperature in Barriques.
Malolactic fermentation and few months’ exposure to its fine activated lees and then mellowing in barriques.
Perfect with dry biscuits and cakes based on almonds.
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