Boscarelli 2019 Vino Nobile di Montepulciano Riserva Sotto Casa

"The “Sotto Casa” Riserva label produced starting from the 2011 vintage is the natural evolution of our Vino Nobile Riserva black label produced with the idea of ​​harmonizing the elegance, character and freshness of Sangiovese with the tannic texture, the structure and fullness of two international grape varieties, Cabernet and Merlot.

The main difference between the two labels lies in the fact that "Sotto Casa" is a CRU and the grapes used in its production do not come from different parcels but from a single vineyard which gives its name to the wine.

Characteristics of the soil
The “Sotto Casa” vineyard is located on stony soil rich in red clay of alluvial origins. The average planting density is 6500 vines per hectare.

Type and selection of grapes
The vines that contribute to the composition of this Reserve are 85% Sangiovese Prugnolo Gentile, 10% Cabernet Sauvignon and 5% Merlot. The grapes are selected and harvested in order to maximize the expressiveness of the individual cultivars.

Vinification
The different cultivars are harvested separately, and after destemming and soft pressing they are left to ferment separately in oak vats filled to no more than two thirds of their capacity. Native yeasts are used for fermentation which lasts approximately 10 days at controlled temperatures between 28 and 30 degrees. Manual pumping over and punching down of the cap are carried out. Maceration can continue for another 5/8 days after fermentation.

Aging
Each cuvée ages separately in Slavonian or French oak barrels with a capacity varying from 3 to 30 hl depending on the cultivars. Malolactic fermentation also takes place here. Maturation lasts from 28 to 32 months. The final assembly is carried out at the end of maturation. The wine ages in the bottle for a few months before being released on the market.

Optimal maturity
The aging potential of this Reserve is a few decades, but the optimal maturation period we recommend varies, depending on the vintage, from the sixth to the tenth year after the harvest."