Boscarelli Nobile di Montepulciano DOCG 75cl wine

Controlled and Guaranteed Designation of Origin This is our oldest Vino Nobile label, the one most representative and emblematic of our work philosophy. Since its first release in 1968, it has always accounted for approximately half of our production; its composition and aging process have remained essentially unchanged, and today approximately 50,000 bottles are produced. Our Vino Nobile combines freshness, elegance, complexity, and great aging potential. Soil Characteristics Most of our vineyards in Cervognano are planted on calcareous, alluvial, sandy soils, with a good percentage of silt, clay, and stony ground that varies according to the position and altitude of the vineyards. The average planting density is 6,500 vines per hectare. Grape Type and Selection Vino Nobile is produced with selected grapes from vineyards at least 10 years old, primarily planted on red, sandy, and mineral soils, which give the wine plenty of character and excellent aging potential. The grape varieties that contribute to the composition of Vino Nobile are: 85% Sangiovese, Prugnolo Gentile, 15% Colorino, Canaiolo, and Mammolo. Vinification: The grapes, harvested by hand and transported in crates, are destemmed and gently pressed. They are then fermented in oak or stainless steel vats filled to no more than two-thirds of their capacity. Fermentation, carried out with native yeasts, lasts approximately one week at a controlled temperature of 28 to 30 degrees Celsius. Manual pumping over and punching down of the cap are performed. Maceration continues, if necessary, for an additional 5 to 8 days after fermentation. Aging: Vino Nobile is aged in Allier and Slavonian oak barrels ranging in capacity from 5 to 35 hl, where malolactic fermentation also takes place. Maturation lasts 18 to 24 months. Before bottling, a light filtration is performed, if necessary. The wine is then aged in the bottle for several months before being released for sale. Optimal maturity: Our Nobile has a potential aging potential of several decades, but the optimal maturation period we recommend varies, depending on the vintage, from the fifth to the eighth year after the harvest.