Rosso di Montepulciano “Prugnolo” DOC

The noble estate of Paola De Ferrari Corradi (founded in 1962, with its first Vino Nobile vintage release in 1967) is located on one of the areas finest crus, Cervognano, well known for its hallmark combination of elegance and power. With four decades of winemaking excellence under her belt, Paola (along with sons Luca and Niccolò) has always been about meticulous quality and respecting the terroir. This has resulted in an unbroken track record of vintage-to-vintage consistency. Blending the fruity freshness of Sangiovese with Mammolo’s spicy varietal notes, Prugnolo comes from a selection of the younger vineyards on the Boscarelli estate, yielding richly fragrant, appealing wines with a lighter yet firm, well-rounded body. First issued in 1989 as Rosso di Montepulciano, it was given the name Prugnolo in 2003. (“Prugnolo” is an Italian plum – in homage to the wine’s plummy fruit).


Wine exported to

Bermuda, USA, Puerto Rico, Australia

Most recent awards

  • 2017 | Vinous Media88
  • 2017 | James Suckling88
  • 2016 | Wine Spectator90
  • 2016 | Wine Advocate90
  • 2015 | Wine & Spirits90
  • 2015 | Wine Enthusiast89
Grape Varieties:

85% Sangiovese and 15% Mammolo

Fermentation container:

Stainless steel

Type of yeast:

Spontaneous

Fermentation temperature:

27-30 °C (82.4-87.8 °F

Malolactic fermentation:

Yes

Aging containers:

Concrete

Aging before bottling:

some months

Closure:

Diam

Organic:

Yes

Vineyard location:

Montepulciano, Tuscany

Soil composition:

Medium-textured sand

Vine training:

Double Guyot

Altitude:

300 meters (984 feet)

Vine density:

6,500 plants per hectare

Yield:

70 quintals/hectare

Exposure:

northeast/northwestern

Age of vines:

3-10 years old

Time of harvest:

September

First vintage of this wine:

1997

Total yearly production (in bottles):

30,000 bottles

Tasting notes:

Brilliant ruby red, with a fresh fruity and floral bouquet (notes of iris, violets, plums, blueberries, Briar rose and brushwood), confirmed on the consistent, fragrant palate, rich in pure Sangiovese character.

Serving temperature:

Best served at 14 -16 °C (57.2 - 60.8 °F).

Food pairings:

Pasta, risotto, light meat dishes, cold cuts, like ham or salumi or as an all-around wine.

Aging potential:

2-4 years

Alcohol:

Alc. cont. 13.5% by vol.

Winemaker:

Maurizio Castelli and Mery Ferrara