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Vines Canaiolo ( %), Colorino ( %), Mammolo ( %), Prugnolo Gentile (85 %)

Color: Intense ruby ​​red.
Smell: The nose expresses intense notes of small ripe red fruits, rose and violet, spicy notes of licorice.
Taste: In the mouth it is fresh, full-bodied, balanced, with well-present tannins, rich in aromas of red fruits. Long persistence.
Food pairing: Perfect for red meat dishes, dishes with rich sauces, traditional dishes, cold cuts and aged cheeses.

This is the oldest Vino Nobile label, and the most representative of the company's philosophy.
Since the first edition in 1968 it has always represented about half of the production, and its composition and aging have remained substantially unchanged.
To date, around 50,000 bottles are produced. At the base of Vino Nobile remained the idea of ​​a wine that combines freshness, elegance, complexity and great aging potential.

Soil characteristics: Most of the vineyards, in Cervognano, are planted on limestone soils, of alluvial origin, sandy with a good percentage of silt, clay and stony skeleton which vary according to the positions according to their altitude. The average planting density is 6500 plants per hectare.
Grapes: Vino Nobile is produced with selected grapes in vineyards of at least 10 years of age, mainly planted on red, sandy and mineral soils, which give the wine so much character and excellent aging potential. The vines that contribute to the composition of the Vino Nobile are: 85% Sangiovese Prugnolo Gentile, Colorino, Canaiolo and Mammolo.
Vinification: The grapes, harvested manually and transported in boxes, after destemming and soft pressing are left to ferment, using native yeasts, in oak or steel vats filled to no more than two thirds of their capacity. Fermentation lasts about a week at controlled temperatures of 28 to 30 degrees. Manual pumping over and punching down of the hat are carried out. Maceration continues, if necessary, for another 5/8 days after fermentation.
Aging: The Nobile is aged in Allier and Slavonia oak with a capacity ranging from 5 to 35 hl, where malolactic fermentation also takes place. Maturation lasts from 18 to 24 months. Before bottling, if necessary, a light filtration is carried out. Before marketing, the wine is aged in the bottle for a few months.

Boscarelli

The story began in 1962 with founder Egidio Corradi’s dream of producing a noble wine that exalts the aromas and flavors of his native land while imparting the elegance he loved. Born into an old Poliziana family in the Montepulciano region of the Siena countryside, he later graduated with a degree in economics and business. He spent most of his life working as an international broker in Genoa and Milan. But his infinite passion for wine and deep knowledge of his home region induced him to buy two semi-abandoned small farms in Cervognano of Montepulciano, a stunning corner of old Etruscan Tuscany. The ancient soils had long been cultivated in the traditional way with different annual crops and small vineyards. Egidio’s dream and vision were embraced and invigorated by his daughter Paola and her husband Ippolito De Ferrari. Driven by their strong determination and dedication, they started Poderi Boscarelli in the ’60s. The development that followed brought renewed life to the age-old farming estate as Paola and Ippolito planted their first specialized vineyards at a density of 3,500 plants per hectare. They also built the first winery by renovating and adapting old stables. The original spirit of the estate has now passed to the third generation of the family. Each day Luca and Nicolò De Ferrari, sons of Paola and Ippolito, bring that same passion to wine production as they work to infuse each bottle with the aromas and flavors that Grandpa Egidio loved and searched for. Luca and Nicolò reselect and replant vineyards that continue to express the scents and range of characteristics of the incredible land that nurtures them. Such intense attention to cultivation practices and gradual replanting starting in the late ’80s resulted in an average vineyard density of 6,000 to 7,000 plants per hectare. Each plant yields about 1.2 kg of grapes. About 80% of the 14 hectares of vineyards that we own are planted with the Sangiovese variety. We also grow Canaiolo Colorino and Mammolo, the main indigenous varieties, and also Merlot and Cabernet in small quantities. In 2006 we also planted 2 hectares of Merlot on soils owned by the municipality of Cortona, where Merlot in purity is produced.

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