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Boscarelli S.S.A. di Luca e Nicolo De Ferrari

Via di Montenero 28, Loc. Cervognano, 53045 Montepulciano (SI)
Italy

Telephone +39 0578 767277
Fax +39 0578 766882
info@poderiboscarelli.com

Trade fair hall

  • Hall 16 / C42
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 16): stand C42

Fairground map

ProWein 2017 fairground map: Hall 16

Our products

Product category: Toscana

Vino Nobile di Montepulciano D.O.C.G. (wine schedule)

This is our older label of Vino Nobile and the most representative of our work philosophy.
Since its first vintage in 1968, it has continued to represent almost half of our total production. Its composition and aging have remained largely unchanged and today we produce about 50,000 bottles yearly with this label.

Our approach to Vino Nobile remains the creation of an ideal of a wine that combines freshness, elegance, complexity and great aging potential.

Soil
Most of our vineyards in Cervognano are planted on alluvial and sandy calcareous soils with a
good 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.

Grapes
Vino Nobile is produced with selected grapes from vineyards at least 10 years of age that are
mainly planted on red, sandy and mineral soils to give the wine a great deal of character and aging
potential. Grapes used in the vintage are 85% Sangiovese Prugnolo Gentile, with the remainder
Colorino, Canaiolo and Mammolo.

Vinification
The 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.

Aging
This Nobile vintage is aged in Allier or Slavonian oak casks of capacity ranging from 5 to 35
hectoliters, where malolactic fermentation occurs. Maturation takes from 18 to 24 months. Before delivery the wine is aged in the bottle for several months

Optimal maturity
The aging potential of our Nobile is a few decades, so the optimum maturation period we
recommend varies, depending on the vintage, from the fifth to the eighth year after harvest.

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Product category: Toscana

Il Nocio Vino Nobile di Montepulciano D.O.C.G. (wine schedule)

Located on the east side of the estate, Vigna del Nocio has been owned by Poderi Boscarelli since 1988. It covers about four hectares at an altitude ranging from 280 meters to 350 meters above sea level.

Different types of Sangiovese vines have been nurtured by the soil and climate to produce special selections of Sangiovese Prugnolo Gentile since 1991.

The wine combines complexity and great aging potential with elegance and fragrance to impart the renowned purity of Prugnolo Gentile vintages. Only about 5000 bottles are released annually.

Soil
The soil in our cultivation area, although alluvial, has different characteristics from the rest of the estate, with sandy and clay areas very distinct from one another.

Grapes
An accurate selection in the vineyard and differing harvest times maximize the expressiveness from
different soils. Together they determine the content of distinct, 100 % Sangiovese couvees.

Vinification
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 27 to 31 degrees. Short manual re-passing of the must and pomace is completed in the initial phase. Pulping continues, if needed, for another 7 to 10 days after fermentation.

Aging
Each Nocio couvee is aged separately in French or Slavonian oak vats raging in capacity from 5 to 10 hectoliters. Maturation takes 18 to 24 months, with the final blend made at the end of the aging process using different percentages of single couvees to define the characteristics of the vintage.

Before sale, the wine is further refined in bottles for about a year.

Optimal maturity
The aging potential of our Nocio is measured in decades, so the optimal ripening period
recommended by us varies, depending on the vintage, beginning from the fifth year after harvest.

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Product category: Toscana

De Ferrari I.G.T. Toscana (wine schedule)

Typical geographic indication: Toscana

Soil
The Boscarelli Farms vineyards in Cervognano are planted on an alluvial-origin calcareous soil that contains a good percentage of sand, silt and clay.

The average density is 6500 vines per hectare

Grapes
Produced with selected grapes harvested from our young vineyards, it is a wine that seeks to
enhance the fresh and floral scents of the Sangiovese variety with the fruity notes of Merlot. Grapes
that contribute to the wine’s composition are: 90% Sangiovese Prugnolo Gentile, 5% Canaiolo and
5% Merlot.

Vinification
The grapes are picked manually and after de-stemming and soft pressing, are fermented in steel vats using indigenous yeast. The fermentation process lasts about a week at controlled temperatures from 28 to 30 degrees. A short manual re-passing of the must and pomace is completed in the initial phase.

Aging
The wine matures for several months in vitrified cement vats where malolactic fermentation occurs. Before bottling the wine is lightly filtered and shipped the summer after harvest.

Optimal maturity
Our De Ferrari wine is made to enhance the freshness of its floral and fruity notes. As fragrance is a particular characteristic of this vintage, recommend drinking it within the first 4 to 5 years of its life.

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Product category: Toscana

"Prugnolo" Rosso di Montepulciano DOC


Our Prugnolo is a wine in which we try to enhance the freshness of the fruity notes of Sangiovese combined with spicing from the Mammolo variety.
It is produced by selecting grapes from young vines with the richest perfumes and less-mature structure. In search of pleasure, we are careful not to fall into banality.
Produced since 1989 as Rosso di Montepulciano, the vintage has worn the current label since 2003.
The average annual production is 20,000 bottles.

Soil
The vineyards in Cervognano are planted on an alluvial-origin calcareous soil that contains a good percentage of sand, silt and clay
The average density is 6500 vines per hectare

Grapes
For this vintage the selection of grapes is done not so much according to the position of the vineyards as to the characteristics of the grapes.
Its composition is: 90% Sangiovese Prugnolo Gentile and 10% Mammolo.

Vinification
The grapes are picked manually, and after de-stemming and soft pressing, are fermented using indigenous yeast in steel vats filled to no more than two-thirds of their capacity. The fermentation process lasts about a week at controlled temperatures from 28 to 30 degrees. A short manual re-passing of the must and pomace are completed in the initial phase.

Aging
The wine matures for several months in vitrified cement vats where malolactic fermentation occurs. Before bottling the wine is lightly filtered and shipped the summer after harvest.

Optimal maturity
Due to the vintage’s particular characteristic of freshness, we recommend drinking it within 4 to 5 years from harvest.

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Product category: Toscana

Vino Nobile di Montepulciano DOCG Riserva

We again produced the vintage in 2010, making it almost 20 years since the reserve was last released in 1992. The reason for the break was that for the previous 26 years we gradually re-selected and replanted our historic vineyards, focusing on clone selection, different expressions of Sangiovese vines in relation to the soil and the possibility of combining the characteristics of Sangiovese grapes with other international varieties.

In 2010 we found increased complexity and structure in the grapes from the first replanting of native vines, which convinced us to repeat, with the same blend of local grapes, the Reserve of the Vino Nobile of the 1970s and ‘80s.

Soil
The historic core of the Poderi Boscarelli vineyards in Cervognano is planted on calcareous soils that are alluvial and sandy with good percentages of silt, clay, minerals and stony rocky variants depending on the layer. The average density is now 6500 plants per hectare.

Grapes
Our wine is produced with selected grapes from vineyards at least 20 years of age that give great
complexity and aging potential. Vino Nobile Riserva is made from 88% Sangiovese Prugnolo
Gentile grapes and 12% Colorino.

Vinification
The 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 must and pomace is completed in the initial phase. Pulping continues, if needed, for another 5 to 8 days after fermentation.

Aging
Nobile Reserve is aged in Allier or Slavonian oak casks of capacity ranging from 5 to 25
hectoliters, where malolactic fermentation occurs. Maturation takes from 28 to 32 months. Before delivery the wine is aged in bottles for several months.

Optimal maturity
The aging potential of our Riserva is a few decades, so the optimum maturation period we
recommend varies, depending on the vintage, from 5 to 10 years after harvest.

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Product category: Toscana

"Sotto Casa" Vino Nobile di Montepulciano DOCG Riserva

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.

Now 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 

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

Grapes 

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.

Vinification

Different cultivars are collected separately, and separately, after de-stemming and crushing, are put to ferment, using indigenous 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.

Aging

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 after harvest.

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Product category: Toscana

Merlot Cortona DOC

Soil
The vineyard is located in Centoia (Cortona) was planted in 2006 on alluvial soils with a good percentage of organic compounds and clay.
Its density is 6000 vines per hectare

Grapes
Produced with selected grapes, it is a wine that seeks to enhance the fresh and fruity aromas of its 100% Merlot composition.

Vinification
The grapes are picked manually and after de-stemming and soft pressing, are fermented using indigenous yeast in steel vats filled to no more than two-thirds of their capacity. The fermentation process lasts about a week at controlled temperatures from 28 to 30 degrees. A short manual re-passing of the must and pomace are completed in the initial phase.

Aging
The wine matures for several months in vitrified cement vats where malolactic fermentation occurs. Before bottling the wine is lightly filtered and shipped the summer after harvest.

Optimal maturity
Our Merlot Cortona with a fruity and floral freshness .Due to the vintage’s particular fragrance, we recommend drinking it within the first 4 to 5 years of its life.

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Product category: Toscana

"Familiae" Vinsanto di Montepulciano DOC

Only the juice of dried Trebbiano Malvasia and Grechetto grapes, is put and sealed in small “caratelli” between 20 and 50 liter big, made with several woods. sealed and wirthout oxigen the fermentation goes on by naturally selected yeast, first opening of the smaal barrel after 4/5 years.
During the fining tradition give prominence to the range of temperature Winter/Summer.

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About us

Company details

We are a small, historic family Winery producing Vino Nobile di Montepulciano DOCG.

Since 1968 we grow  wines, trying to get the best out of our Terroir,  just to be able to share with you one of the most pleasent thing of the world….. a good bottle of wine.

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