Vino Nobile di Montepulciano DOCG

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. If anyone can pinpoint just one property that led the way to making Vino Nobile a modern classic, that property is, without a doubt, Boscarelli.


Wine exported to

Bermuda, USA, Puerto Rico, Australia

Most recent awards

  • 2015 | Wine Enthusiast90
  • 2015 | Wine Spectator94
  • 2015 | James Suckling91
  • 2014 | Vinous89
  • 2013 | Wine Advocate91
  • 2013 | Wine & Spirits92
  • 2011 | International Wine Cellar91
  • 2009 | Decanter91
Grape Varieties:

85% Sangiovese and 15% Canaiolo, Colorino, Mammolo

Fermentation container:

Stainless steel

Type of yeast:

Spontaneous

Fermentation temperature:

28-31 °C (82.4-87.8 °F

Length of maceration:

5-8 days

Malolactic fermentation:

Yes

Aging containers:

Oak casks

Container size:

500-4,000 liters

Type of oak:

French (Allier and Troncais)

Aging before bottling:

18-24 months

Closure:

Natural cork

Organic:

Yes

Vineyard location:

Montepulciano, Tuscany

Soil composition:

alluvial, rich in iron, lime and clay with skeleton grain and rocks

Vine training:

Double Guyot

Altitude:

300 meters (984 feet)

Vine density:

6,500-7,000 plants per hectare

Yield:

75 quintals per hectare

Exposure:

East/northwestern

Age of vines:

10-25 years old

Time of harvest:

September/October

First vintage of this wine:

1967

Total yearly production (in bottles):

55,000

Tasting notes:

Deep ruby red with garnet hues; lovely nose of dried herbs, leather, earthiness, vanilla, violets, iris and strawberry, flavorful fruit on the palate made supple and appealing by the silky tannins and black cherry finish.

Serving temperature:

Best served at 18-20 °C (64.4 - 68 °F).

Food pairings:

Rich dishes, grilled, roast or braised red meat, game and aged cheeses.

Aging potential:

5-9 years

Alcohol:

Alc. 13.5% by vol.; total acidity 5.6.

Winemaker:

Maurizio Castelli and Mary Ferrara