Boscarelli Vino Nobile di Montepulciano (750ml)

Made from 85% Sangiovese Prugnolo Gentile, with the remainder Colorino, Canaiolo and Mammolo.  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. 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 then a further rest period in bottle before release.