Our approach to Vino Nobile remains the creation of an ideal of a wine that combines freshness, elegance, complexity and great aging potential.
Most of our vineyards in Cervognano are planted on alluvial and sandy calcareous soils with agood percentage of silt, clay and stony structure that vary between layers according to the altitude.The average density is around 6,500 plants per hectare.
GrapesVino Nobile is produced with selected grapes from vineyards at least 10 years of age that aremainly planted on red, sandy and mineral soils to give the wine a great deal of character and agingpotential. Grapes used in the vintage are 85% Sangiovese Prugnolo Gentile, with the remainderColorino, Canaiolo and Mammolo.
VinificationThe 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 the must and pomace is completed in the initial phase. Pulping continues, where possible, for another 5 to 8 days after fermentation.
AgingThis Nobile vintage is aged in Allier or Slavonian oak casks of capacity ranging from 5 to 35hectoliters, where malolactic fermentation occurs. Maturation takes from 18 to 24 months. Before delivery the wine is aged in the bottle for several months
Optimal maturityThe aging potential of our Nobile is a few decades, so the optimum maturation period werecommend varies, depending on the vintage, from the fifth to the eighth year after harvest.
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.
|Product Type||Wine Red Sangiovese|
|Winemaking Practices||Minimal Intervention|
|Vineyard Practices||Minimal Intervention|