Boscarelli Prugnolo Rosso di Montepulciano
Country
Italy
bottle size
750 ml
Wine Type
Red Wine
Wine Region
Tuscany
Grape Variety
Sangiovese
vintage
Current vintage
characteristics
Body
Full
Full
Full
Acidity
High
High
High
Tannin
High
High
High
Current vintage
Product Description
Bright and pure, with cherry, strawberry and light earth flavors allied to a firm, balanced structure. Not built for the long haul, but appealing for the fruit and liveliness. Drink now through 2021.
Profile
Grape Blended
90% Sangiovese Prugnolo Gentile and 10% Mammolo.
Palate
cherry, strawberry and light earth flavors allied to a firm, balanced structure. Not built for the long haul, but appealing for the fruit and liveliness.
Colour
Ruby red
Aroma
fresh fruity and floral bouquet of iris, violets, plums, blueberries, Briar rose and brushwood
Palate
cherry, strawberry and light earth flavors allied to a firm, balanced structure. Not built for the long haul, but appealing for the fruit and liveliness.
Wine Pairing
:Beef
:Lamb
:Cured Meat
:Soft Cheese
:Pasta
Product details
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.
Brand
