Vino Nobile di Montepulciano Riserva 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

  • 2018 | Wine Enthusiast91
  • 2017 | James Suckling92
  • 2017 | Decanter93
  • 2015 | Vinous93
  • 2016 | Wine Advocate92
  • 2015 | Wine & Spirits94
Grape Varieties:

90% Sangiovese and 10% Canaiolo, Colorino.

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:

5-8 days

Malolactic fermentation:


Aging containers:

Oak casks

Container size:

5 - 25 hectoliters

Type of oak:

French (Allier)

Aging before bottling:

30 months

Aging in bottle:

6 months


Natural cork



Vineyard location:

Montepulciano, Tuscany

Soil composition:

Red clay (with iron, clay and skeleton grain) and another with calcareous sand

Vine training:

Double Guyot


300 meters (984 feet)

Vine density:

6,500-7,000 plants per hectare


70 quintals per hectare



Age of vines:

20-30 years old

Time of harvest:


Total yearly production (in bottles):


Tasting notes:

Deep ruby red with garnet hues, lovely nose of dried herbs, leather, earth, 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 cheese.


Alc.: 14% by vol., total acidity: 5.2/5.8.


Maurizio Castelli and Mery Ferrara