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 characteris-
tics 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 cuvees.
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.
