||Located on the east side of the estate, Vigna del Nocio has been owned by Poderi Boscarelli. Altitude ranging from 280 meters to 350 meters above sea level.
|Composition of the land
||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.
||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.
||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.
||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.
||Perfect to accompany dishes with meat sauce and mushrooms, it is ideal in combination with game, roasts and stews.