The grapes used are carefully selected from vineyards that are at least 10 years old. These vineyards are primarily planted with red, sandy, and mineral soils, giving the wine a distinct character and aging potential. The main grape variety used is Sangiovese Prugnolo Gentile, which makes up 85 percent of the blend. Canaiolo, Colorino, and Mammolo grapes are also used. The combination of these different grape varieties and the specific soil characteristics gives Boscarelli Vino Nobile di Montepulciano its unique flavor profile and character.
The grapes are harvested individually but with great care by hand and then transported to the winery in crates. After gentle pressing, the grapes are fermented in oak barrels filled to no more than two-thirds of their capacity. Indigenous yeasts are used during fermentation. The fermentation process lasts about a week and is carried out at controlled temperatures of 28 to 30 degrees Celsius. After fermentation, the wine is aged in oak barrels for 18 to 24 months.
Upon taking a sip, the wine's complexity is immediately apparent. The nose reveals aromas of juicy plums, ripe cherries, delicate violets, and a hint of pepper. This fragrant combination prepares you for the powerful and full flavor that follows. The wine envelops the palate with its rich texture, and the tannins feel beautifully integrated. The harmony between the flavor components is remarkable. The present acidity provides a lively freshness, keeping the wine juicy and vibrant. The finish is exceptionally long, allowing the flavors to linger and leave a lasting impression.
