Boscarelli Vino Nobile Di Montepulciano Riserva 2015

Boscarelli Vino Nobile Di Montepulciano Riserva 2015

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Boscarelli Vino Nobile di Montepulciano Riserva 2015

Balsamic aromas evoking eucalyptus and new leather align with mature plum and exotic spice on this ethereally elegant red. Made with 90% Sangiovese and 10% Colorino, the smooth, polished palate delivers sour cherry, cranberry, and licorice before a coffee finish. Supple tannins provide support.

Coming only from vines of 20 years old or more, this is amazingly lifted and cool for the vintage, with super-refined tannins and notes of spice, blackberries, and a hint of candied blood orange. Comes from three or four different parcels. So well balanced, and very long.

The historic core of the Poderi Boscarelli vineyards in Cervognano is planted on calcareous soils that are alluvial and sandy with good percentages of silt, clay, minerals, and stony, rocky variants depending on the layer. The average density is now 6500 plants per hectare.

Our wine is produced with selected grapes from vineyards at least 20 years of age that give a great complexity and aging potential. Vino Nobile Riserva is made from 88% Sangiovese Prugnolo Gentile grapes and 12% Colorino.

The grapes are picked manually and transported in crates. After de-stemming and soft pressing, they are fermented in oak vats filled to no more than two-thirds of their capacity. Indigenous yeast is used in the fermentation process that lasts about a week at controlled temperatures from 28 to 30 degrees. Short manual re-passing of must and pomace is completed in the initial phase. Pulping continues, if needed, for another 5 to 8 days after fermentation.

Nobile Reserve is aged in Allier or Slavonian oak casks of capacity ranging from 5 to 25 hectoliters, where malolactic fermentation occurs. Maturation takes from 28 to 32 months. Before delivery, the wine is aged in bottles for several months.

The aging potential of our Riserva is a few decades, so the optimum maturation period we recommend varies, depending on the vintage, from 5 to 10 years after harvest.