Boscarelli Vino Nobile di Montepulciano Riserva Sotto Casa

“SOTTO CASA” Vino Nobile Riserva Denomination of Origin Controlled and Guaranteed

This label of Riserva “Sotto Casa” has produced from 2011 vintage and it is the natural development of our Vino Nobile Riserva black label produced for the first time in the vintage 2001 with the idea of harmonizing the elegance, character and freshness of Sangiovese, with the tannic texture, the structure and the fullness of two international varieties like Cabernet and Merlot.

This Vino Nobile is a Cru so the grapes are not selected from different part of the property but come only from our historical vineyard “Sotto Casa” whose soil and distinctive microclimate contribute to the making of an elegant and structured wine.

Soil characteristics
The vineyard is planted on red stony soil of alluvial origin. The average density of planting and 6500 plants per hectare.

Grapes with which is produced
The vines that contribute to the composition of this reserve are:
85% Sangiovese Prugnolo Gentile, 10% Merlot and 5% Cabernet Sauvignon. The grapes are selected and harvested in order to maximize the expressiveness of each cultivar.

Different cultivars are collected separately, and separately, after de-stemming and crushing, are put to ferment, using indig- enous yeasts, in oak vats filled to no more than two-thirds of their capacity. The alcoholic fermentation lasts about a week at controlled temperature from 28 to 30 degrees. During the vinification is carried out the manual repassing of must and fulling of the cup. Maceration continues, where possible, for other 5/8 days after fermentation.

Each Couvée refines separately in Slavonian or French oak casks, where also the malolactic fermentation happens, the capacity ranges from 3 to 30 hl depend on the cultivar. The maceration lasts 28/32 months. Final blend is done at the end of maturation. Before marketing the wine ages in the bottle for a few months.

Optimal maturity
The potential aging of this Riserva is a few decades, but the optimum maturation period we recommend varies, depending on the vintages, from six to ten years.

Last edited on 4/19/2019 by J. Jedema

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