Boscarelli Prugnolo Rosso di Montepulciano 2023
The result of a selection of grapes from young vineyards that are richer in aromas and less structured, it is a pleasant, fruity and never banal wine.
Produced since 1989 as Rosso di Montepulciano, it has worn the current label since 2003. The average annual production is 20,000 bottles.
The vineyards are located in Cervognano, planted on calcareous soils, of alluvial origin, sandy with a good percentage of silt and clay, varying according to the location. The average planting density is 6500 vines per hectare.
The selection of grapes is made not so much based on the position of the vineyards, but rather on the characteristics of the grapes from harvest to harvest in the different parcels of young vineyards. Since these are richer in aromas and less structured, pleasantness, freshness and fragrance are sought. The grapes that make up this wine are mainly Sangiovese Prugnolo Gentile with a balance of Mammolo.
The grapes, harvested by hand and transported in crates, after destemming and soft pressing are left to ferment in steel vats filled to no more than two-thirds of their capacity. Native yeasts are used for the fermentation which lasts about a week at controlled temperatures of 27 to 30 degrees. Manual pumping over and punching down of the cap are carried out.
Aging The wine is aged for several months in glass-lined concrete tanks where malolactic fermentation takes place. Before bottling, a light filtration is carried out. It is marketed from March following the harvest.
Our Prugnolo aims to enhance the fresh and fragrant part of Sangiovese in addition to the floral and spicy notes of Mammolo. We therefore recommend drinking it within four/five years of the harvest to savor it at its best.