Features
Name:
Vino Nobile di Montepulciano DOCG 2021
Terrain:
Most of the vineyards in Cervognano are planted on calcareous soils of alluvial and sandy origin, with a good percentage of silt, clay and stony skeleton that varies according to location and altitude of the sites
Cellar
Poderi Boscarelli is a small, historic family business producing Vino Nobile di Montepulciano D.O.C.G. and extra virgin olive oil dop. In the wines of Poderi Boscarelli you can breathe all the passion that the Marchesi De Ferrari Corradi family has for the territory of Montepulciano and its precious fruits. The winery is located in Cervognano, a historic area for the production of Vino Nobile di Montepulciano, and is surrounded by the estate's vineyards, spread over the rolling hills overlooking the Valdichiana; here the vines take root in soils rich in clay and sand, and also enjoy a particularly favourable temperate microclimate. The winery's range includes nine labels, ranging from Rosso di Montepulciano to Vin Santo and a super Tuscan, but Nobile di Montepulciano, in addition to being the one with the oldest tradition, is certainly ideal for understanding the work and philosophy of the winery.
Description
Poderi Boscarelli's oldest Vino Nobile label, the most representative and emblematic of their working philosophy.
Since its first release in 1968, it has always constituted about half of the production; its composition and ageing have remained substantially unchanged, and to date about 50,000 bottles are produced. A wine that combines freshness, elegance, complexity and great ageing potential.
Organoleptic characteristics:
Bright, sparkling ruby red, with a lightening rim. Fine spices and cherry on the nose, with an echo of wood on the finish. Lovely juiciness and clear, fresh fruit on the palate. Compact, elegant, and classic in the best sense of the word, with a nice salty finish.
Storage time:
2-10 years
Vinification
The grapes, harvested by hand and transported in crates, after destemming and a soft crushing are placed in oak or steel vats filled to no more than two thirds of their capacity for fermentation. Fermentation, carried out with indigenous yeasts, lasts about a week at controlled temperatures of 28 to 30 degrees. Manual pumping over and punching down of the cap is carried out. Maceration continues, where appropriate, for a further 5 to 8 days after fermentation.
Acknowledgements
2021 Falstaff92/100
2021 Veronelli 91/100
2022James Suckling89/100
2020Bibenda 
2020 Vitae AIS 
