Vino Nobile di Montepulciano DOCG
90% Sangiovese and 10% Canaiolo, Mammolo, and Colorino. Boscarelli Vino Nobile di Montepulciano is deep ruby with garnet highlights. Structured and complex, with a lovely nose of dried herbs, leather, earth, vanilla and strawberry, jam, and plenty of plummy, flavorful fruit on the palate.
“Boscarelli, now in its third generation, seeks to maintain its original spirit by dedicating every day to maximizing the unique character of Sangiovese.”
Wine exported to
Bermuda, USA, Puerto Rico, Australia
Most recent awards
- 2020 | James Suckling93
- 2019 | Vinous91
- 2019 | Wine Spectator90
- 2018 | Wine Enthusiast90
- 2018 | Decanter92
- 2016 | Wine & Spirits93
- 2013 | Wine Advocate91
- 2011 | International Wine Cellar91
Grape Varieties:
90% Sangiovese and 10% Canaiolo
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 highlights; 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
