Poderi Boscarelli

Poderi Boscarelli takes its name from the bosco, the Tuscan word for woodland, that historically surrounded the vineyards in Cervognano. In 1962, Egidio Corradi, an international grain broker from a Montepulciano noble family, purchased two semi-abandoned small farms in the Cervognano area because he loved its soils and microclimate. The estate sits at approximately 300 meters above sea level on the northeast corner of Montepulciano, facing the Chiana Valley. The soils are alluvial, rocky, and sandy in character, providing excellent drainage and giving the Prugnolo Gentile clone of Sangiovese a distinctive mineral precision. The area's natural air circulation and day-to-night temperature variation create an ideal microclimate for preserving acidity in the grapes while achieving full phenolic ripeness.

• Located in Cervognano, northeast Montepulciano, at approximately 300 meters elevation overlooking the Valdichiana valley
• Alluvial, rocky, and sandy soils with good drainage support concentrated fruit and mineral expression in Prugnolo Gentile
• 22 hectares of vineyard planted at 6,000 to 7,000 vines per hectare, following replanting and reselection begun in the late 1980s
• Sangiovese covers approximately 80 percent of the estate; remaining 20 percent planted to Canaiolo, Colorino, Mammolo, Merlot, and Cabernet Sauvignon

The estate's history spans three generations. Egidio Corradi conceived the project in 1962 and bottled the first wine, just 300 bottles, in 1967, the year he died. His daughter Paola and her husband Ippolito De Ferrari took over and built the winery in earnest through the 1960s and 1970s, planting specialized vineyards and converting old stables into a cellar. Following Ippolito's death in a car accident in 1983, Paola assumed sole direction and hired celebrated Tuscan enologist Maurizio Castelli as consulting winemaker in 1984. Luca and Nicolò De Ferrari, Paola's sons, joined the family business and today lead operations, with Luca working alongside Castelli on winemaking and Nicolò responsible for the vineyards. This continuity across generations, combined with Castelli's long tenure, is central to Boscarelli's consistent quality.

• 1962: Egidio Corradi purchases two farms in Cervognano; 1967: first 300 bottles produced; Egidio dies the same year
• 1983: Ippolito De Ferrari dies; Paola takes over sole direction and hires Maurizio Castelli as consulting enologist in 1984
• 1988: Vigna del Nocio acquired; special Prugnolo Gentile selections from the site begin in 1991, producing the Il Nocio single-vineyard bottling
• Third generation, Luca and Nicolò De Ferrari, now leads the estate; Maurizio Castelli's consulting relationship continues

Boscarelli practices meticulous viticulture aimed at capturing the full expression of Cervognano's alluvial, sandy soils. Vineyards have been progressively replanted since the late 1980s with superior Sangiovese clones at higher densities of 6,000 to 7,000 vines per hectare, with each plant producing approximately 1 kilogram of grapes. Grapes are hand harvested and, for the core Vino Nobile, destemmed, gently pressed, and fermented partly in open oak vats with native yeasts and partly in stainless steel. The wine is then matured in Allier and Slavonian oak casks ranging from 5 to 35 hectoliters for approximately 24 months, followed by blending and further aging in concrete before release. This large-format approach preserves the wine's inherent Sangiovese character, keeping oak integration subtle. Il Nocio is vinified separately in smaller 5 to 10 hectoliter French and Slavonian casks for 18 to 24 months, with each parcel cuvee blended only at the end of aging to best reflect the vintage's character.

• Vineyards replanted from the late 1980s at 6,000 to 7,000 vines per hectare; approximately 1 kg of grapes per vine
• Core Vino Nobile: 85% Prugnolo Gentile blended with Colorino, Canaiolo, and Mammolo; fermented with native yeasts in oak vats and stainless steel; aged 24 months in Allier and Slavonian oak casks of 5 to 35 hectoliters
• Il Nocio: 100% Prugnolo Gentile from a 4-hectare single vineyard; aged 18 to 24 months in 5 to 10 hectoliter French and Slavonian oak casks; refined a further year in bottle before release
• Costa Grande: 100% Sangiovese from the 1.5-hectare Vigna Grande adjacent to Nocio, replanted in 2000 with massal selections from Nocio; aged one year in 5 hl tonneaux then a second year in 25 hl botti

The core portfolio centers on Vino Nobile di Montepulciano DOCG, the estate's market leader at approximately 12,000 cases annually. The blend of 85 percent Prugnolo Gentile with Colorino, Canaiolo, and Mammolo offers a fragrant, elegantly structured red with notable freshness. Il Nocio is the estate's prestige bottling, sourced entirely from the 4-hectare Vigna del Nocio and released in limited quantities of approximately 5,000 bottles per year from 100 percent Prugnolo Gentile. The Vino Nobile Riserva is a selection from vines at least 25 years old, blending Sangiovese and Colorino, and requires a minimum of 3 years total aging. The Sotto Casa Riserva incorporates Merlot and Cabernet Sauvignon alongside Sangiovese from a small parcel of under one hectare, offering a fuller-bodied expression. Costa Grande, from the adjacent Vigna Grande, provides a second single-vineyard 100 percent Sangiovese bottling. The estate's Vino Nobile Riserva 2016 ranked #31 in Wine Spectator's Top 100 Wines of 2022.

• Vino Nobile di Montepulciano DOCG: 85% Prugnolo Gentile with Colorino, Canaiolo, and Mammolo; approximately 12,000 cases annually; 93 points (2022 vintage, i-WineReview)
• Il Nocio Vino Nobile di Montepulciano DOCG: 100% Prugnolo Gentile from 4-hectare Vigna del Nocio; approximately 5,000 bottles annually; 95 points (2018 vintage, i-WineReview)
• Vino Nobile di Montepulciano Riserva 2016: ranked #31, Wine Spectator Top 100 Wines of 2022; selection from 25-year-old vines; 94 points (2020 vintage, i-WineReview)
• Costa Grande Vino Nobile di Montepulciano DOCG: 100% Sangiovese from 1.5-hectare Vigna Grande; 94+ points (2020 vintage, i-WineReview)

Classic Boscarelli Vino Nobile is medium-dark ruby in color, opening with a perfumed nose of red berries and cherries accented by warm spice and subtle floral notes. On the palate the wines are softly textured with a refined, suave mouthfeel and 13.5 percent alcohol, showing Boscarelli's preference for elegance over extraction. Il Nocio displays greater complexity, with a multifaceted bouquet of ripe berries, dried cherries, underbrush, and hints of leather and spice, backed by a firm backbone and juicy acidity. Large-format oak keeps the influence of wood integrated and restrained, allowing Prugnolo Gentile's natural minerality and fruit character to remain central. With age, secondary aromas of tobacco, leather, and forest floor develop while the wines retain the high acidity that defines great Montepulciano. The estate recommends drinking Il Nocio from the fifth year after harvest, with aging potential measured in decades.

• Youth (1 to 5 years): perfumed red cherry, fresh berries, warm spice, floral notes; fine tannin structure; vibrant acidity at 13.5% alcohol
• Mid-maturity (6 to 15 years): dried cherries, underbrush, leather, and spice develop; tannins soften while acidity remains the backbone
• Full maturity (15 or more years): tobacco, forest floor, dried herbs, mineral core; Il Nocio's aging potential is measured in decades per the estate

Boscarelli's high natural acidity, refined tannin structure, and savory minerality make these wines highly food-friendly across traditional Tuscan and broader Mediterranean cuisine. The wines' moderate alcohol of 13.5 percent and restrained oak allow them to complement rather than overwhelm food. Younger Vino Nobile bottlings pair naturally with grilled meats and pasta dishes with rich sauces, while the structured Il Nocio and Riserva expressions reward more elaborate preparations. The high acidity cuts through fat and cleanses the palate, making even rich preparations feel balanced. Aged pecorino from nearby Pienza is a classic regional match that highlights the wines' mineral and savory character.

• Bistecca alla fiorentina with rosemary and sea salt: a classic match for younger Vino Nobile, emphasizing the wine's cherry fruit and firm tannins
• Pappardelle with wild boar ragu: the high acidity and savory herbs in the wine integrate seamlessly with rich, gamey meat sauces
• Roasted duck or guinea fowl: the wine's refined tannins and acidity complement poultry with rich, savory sauces across multiple vintages
• Aged Pecorino di Pienza or Parmigiano-Reggiano: a regional pairing that highlights the mineral and umami depth of Il Nocio at 8 to 15 years
• Mushroom risotto with truffle: mature bottlings with secondary aromas of forest floor and leather find a natural complement in earthy, umami-rich preparations