Questo vino
Vineyard and terroir
The grapes are selected from Cervognano vineyards at least ten years old, principally those planted on red, sandy, mineral-rich ground. The broader vineyard base consists of calcareous, sandy soils of alluvial origin, with the proportions of silt, clay and stony material varying by position and altitude. Average planting density is 6,500 vines per hectare.
Grapes
Predominantly Sangiovese Prugnolo Gentile with Canaiolo. Exact proportions are not given.
Vinification
The grapes are picked by hand and transported in crates. Following destemming and gentle crushing, they ferment with indigenous yeasts for about one week in oak or stainless-steel vats filled to no more than two-thirds of capacity. Fermentation is controlled at 28–30°C, with pump-overs and manual cap punching. When appropriate, maceration continues for another 5–8 days.
Ageing
Malolactic fermentation and 18–24 months of maturation take place in Allier and Slavonian oak vessels ranging from 5 to 35 hl. A light filtration may be used before bottling when necessary. The wine then rests in bottle for several months before release.
Tasting profile
Freshness and elegance are joined by complexity and substantial ageing capacity.
Serving and pairing
The wine can mature for several decades. Depending on the vintage, the recommended optimum drinking period is generally between the fifth and eighth year after harvest.
Label / history
First released in 1968, this is Boscarelli’s oldest Vino Nobile label and has historically represented about half of the estate’s production. Its composition and ageing approach have remained substantially unchanged, with current production at approximately 50,000 bottles.
