Vino Nobile di Montepulciano Il Nocio 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. 100% select Sangiovese from the single vineyard Nocio, which was planted in 1972 and named after a very old, giant walnut tree.

Wine exported to

Bermuda, USA, Puerto Rico, Australia

Most recent awards

  • 2018 | Wine Spectator93
  • 2017 | Gambero Rossotre bicchieri
  • 2017 | James Suckling92
  • 2015 | Vinous93
  • 2016 | Wine Advocate93
  • 2016 | Vini Buoni d'ItaliaCorona
  • 2016 | Wine Enthusiast95
  • 2011 | Wine & Spirits93
  • 2010 | International Wine Cellar94
Grape Varieties:

100% Sangiovese

Fermentation container:

oak casks

Length of alcoholic fermentation:

10 days

Type of yeast:


Fermentation temperature:

28-31 °C (82.4-87.8 °F

Length of maceration:

5-10 days

Malolactic fermentation:


Aging containers:

Oak casks

Container size:

5-10 hectoliters

Type of oak:

French (Allier) and Slavonian

Aging before bottling:

18-24 months

Aging in bottle:

3-6 months


Natural cork



Vineyard name:

Vigna del Nocio

Vineyard location:

Montepulciano, Tuscany

Soil composition:

alluvial with limestone, sand and clay, with a prevalence of sand

Vine training:

Double Guyot


280/350 meters (984 feet)

Vine density:

6,000 plants per hectare


55 quintali



Age of vines:

25-35 years old

Time of harvest:


First vintage of this wine:


Total yearly production (in bottles):


Tasting notes:

Intense ruby red with garnet hues; classic nose of blueberries and plums, which evolve into iris and violet; full, lush, elegant and fruity palate with complex, layered notes of ripe fruit and a very long finish.

Serving temperature:

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

Food pairings:

Ideally pairs with red meat and game, very rich, structured and important dishes.

Aging potential:

6-15 years


Alc. cont. 14.5% by vol.; total acidity 5.5.


Maurizio Castelli and Mary Ferrara