Questo vino
Vineyard and terroir
Sotto Casa is a cru sourced from the single vineyard that gives the wine its name, rather than from multiple parcels. The site has stony, alluvial soil rich in red clay and an average planting density of 6,500 vines per hectare.
Grapes
Predominantly Sangiovese Prugnolo Gentile, complemented by Cabernet Sauvignon and a small proportion of Merlot. The grapes are selected and picked separately to preserve the character of each cultivar.
Vinification
Each variety is destemmed, gently crushed and fermented separately with indigenous yeasts in oak vats filled to no more than two-thirds of capacity. Fermentation lasts about 10 days at a controlled 28–30°C. Extraction is managed through pump-overs and manual cap punching, and maceration may continue for another 5–8 days after fermentation.
Ageing
The individual cuvées undergo malolactic fermentation and mature separately for 28–32 months in Slavonian or French oak casks ranging from 3 to 30 hl, with vessel size chosen according to the variety. The final blend is made at the end of maturation, followed by several months in bottle before release.
Tasting profile
The style was conceived to combine the elegance, character and freshness of Sangiovese with the tannic framework, structure and breadth contributed by Cabernet and Merlot.
Serving and pairing
The wine can develop for several decades. Depending on the vintage, its recommended optimum drinking window is generally from the sixth through the tenth year after harvest.
Label / history
First produced in 2011, Sotto Casa evolved from Boscarelli’s former black-label Vino Nobile Riserva. Its defining distinction is its origin in one named vineyard.
