TYPE Vino Nobile di Montepulciano DOCG
PRODUCTION AREA Cervognano. Between 280 m and 350 m asl. Exposure to the east
VARIETY Sangiovese Prugnolo Gentile 85%, Colorino, Canaiolo and Mammolo 15%.
TYPE OF SOIL Calcareous soils of alluvial and sandy origin, with a good percentage of silt, clay and stony skeleton which vary according to the position and altitude of the layings.
AGE OF VINEYARDS The youngest vineyard is 10 years old.
VINIFICATION The grapes, harvested by hand and transported in crates, after destemming and soft pressing are left to ferment in oak or steel vats filled to no more than two thirds of their capacity. Fermentation, carried out with indigenous yeasts, lasts about a week at controlled temperatures from 28 to 30 degrees. Manual pumping and punching of the cap are carried out. Maceration continues, if necessary, for another 5/8 days after fermentation.
COLOR Ruby red
BOUQUET Elegant hints of roses and violets, morello cherry and wild fruit jam, spices and licorice.
PAIRINGS It goes well with preparations based on red meats, game and noble poultry. Excellent with roasted new duck.
TASTE A wine that manages to combine freshness, elegance, complexity and great aging potential
NOTES Boscarelli 's Nobile di Montepulciano is the most traditional and representative label from the winery, a real paradigm of the territory. This great red has in fact maintained constant quality and production method since 1968, the year in which it was put on the market for the first time. It is therefore a legendary label that has significantly contributed to writing the history of the denomination and of the territory.
AGING The Nobile is aged in Allier and Slavonian oak with a capacity ranging from 5 to 35 hl, where the malolactic fermentation also takes place. The maturation lasts from 18 to 24 months. Before bottling, a light filtration is carried out if necessary. The wine is then aged in the bottle for a few months before being marketed.