dei Boscarelli I.G.T.

Soil

Alluvial, sandy, very poor with traces of silt and clay.

Grapes

80% Merlot, 10% Cabernet Sauvignon and 10% Petit Verdot.

Vinification

The grapes are picked manually and transported in crates .After de-stemming and soft pressing, they are fermented in oak using indigenous yeast. The fermentation process lasts about a week at controlled temperatures from 25 to 32 degrees. Short manual re-passing of the must and pomace is completed in the initial phase. Pulping continues for another 10 days after fermentation.

Aging

The wine is aged in small French oak barrels ranging in capacity from 225 to 350 liters made from wood harvested in the forests of the Central Massif. After a period ranging from 12 to 18 months depending on the characteristics of the vintage, it is placed in barrels that are assembled after refining.

Before shipping, the wine is aged bottles for about four years.

Optimal maturity

The aging potential of our Boscarelli is a few decades, so the optimum maturation period we recommend varies depending on the vintages from the fifth to the eighth year after the harvest