NOCIO DEI BOSCARELLI

DENOMINATION OF ORIGIN CONTROLLED AND GARANTED

It comes from the CRU “Vineyard of the Nocio” of the Boscarelli Farms, installed in the 1972 and 1993 for an extension of 3.2 hectars in the south/ east zone of the estate, characterized for a long time by the existence of a big walnut-tree.

Uve con cui è prodotto

An accurate selection in the vineyard of: Sangiovese 100%

Vinificazione

After the destemming and a soft pressing the grapes ferment in small vats of oak filled to no more than 2/3 of their capacity. The fermentation lasts from eight to ten days at varying temperature from the 28 to 31 degrees celsius.
Short remontages are carried out in the initial phase together whit frequent manual plunging. The maceration goes on for another ten days after the fermentation.

Caratteristiche del terreno

The Boscarelli’s vineyards are planted on a calcareus soil of alluvial origin, sandy with a good percentage of lime and argil. The vines are between six and thirty years old, the soil of the Vigna del Nocio has an higher percentage of argilla and sand .

Invecchiamento

After the maleo-lactic fermentation the Nocio Wine refines in 350 to 700 Lt. of French and Slavonia oak casks for about 18 to 24 months. The wine is not filtered and, after the bottling, it rests in the cellar for another 6/9 months.

Abbinamenti

Thrushes sage and rosmary