This is Boscarelli's historical label of Vino Nobile and the most representative of their work philosophy. Since its first vintage in 1968, it has continued to represent almost half of their total production. Its composition and ageing method have remained largely unchanged. The Vino Nobile combines freshness, elegance, complexity and great ageing potential.

Drinking window: The ageing potential this Nobile is a few decades, the optimum maturation period recommended varies, depending on the vintage, from the third to the eighth year after harvest.

Soil type: Most of the vineyards in Cervognano are planted on deep alluvial and sandy soils with a good percentage of lime, silt, clay and stony structure that give the wine great character and aging potential. The average density is around 6000 plants per hectare.

Grape variety: Vino Nobile is produced with selected grapes from vineyards at least 10 years of age. The blend is Sangiovese Prugnolo Gentile with a little percentage of Canaiolo.

Vinification: The grapes are picked manually and transported in crates. After destemming and soft pressing, they ferment in oak or steel vats filled to no more than two thirds of their capacity. Indigenous yeast is used in the fermentation process, that lasts about 10 days, at controlled temperatures between 26 and 29 degrees, with short manual pumping overs and punching downs of the must and pomace. Maceration continues, if needed, for another 5 to 8 days after fermentation.

Ageing: This wine is aged in Allier or Slavonian oak casks of capacity ranging from 5 to 40 hectoliters, where malolactic fermentation occurs. Maturation lasts between 18 to 24 months. Before bottling, if needed a light filtration is done, and several months of bottle ageing is done before its release in the market.

"There’s a depth and seriousness to this, with cedar, sandalwood, lavender, cherries and citrus. Medium-bodied with fine tannins that pull at the finish. Racy and polished. Give this two or three years to come around. Best after 2026."
94 points. James Suckling, JamesSuckling.com (May 2024)