Prugnolo 2021 - BOSCARELLI

TYPE Rosso di Montepulciano DOC - Prugnolo

PRODUCTION AREA Cervognano. Between 280 m and 350 m above sea level. Exposure to the east

VARIETY Sangiovese Prugnolo Gentile 85%, Mammolo 15%

TYPE OF SOIL Calcareous soil of alluvial origin, sandy with a good percentage of silt and clay, varying according to the position.

VINIFICATION The grapes, harvested manually and transported in crates, after destemming and soft pressing are left to ferment using indigenous yeasts, in steel vats filled to no more than two thirds of their capacity. Fermentation lasts about 1 week at controlled temperatures from 27 to 30 degrees. Manual pumping and punching of the cap are carried out

COLOR Ruby red.

BOUQUET The nose notes are both floral and fruity and reminiscent of small ripe berries.

PAIRINGS Perfect to accompany the entire meal, with a first course with meat sauce and a second course with baked lamb.

TASTE In the mouth it is fresh, full-bodied and persistent with a slightly fruity finish.

NOTES Made to enhance all the freshness of this Sangiovese variety, after a short passage in concrete it refines in the bottle until it is put on sale. With light and floral aromas, it is the most youthful expression of the company's wines, which focuses on native varieties such as blackthorn, canaiolo and mammolo, vinifying them in a way that respects their original characteristics.

AGING The wine is aged for a few months in vitrified cement tanks where the malolactic fermentation takes place. Before bottling, a light filtration is carried out. The commercialization takes place from the March following the harvest.