“Costa Grande” Vino Nobile di Montepulciano 2019
Controlled and Guaranteed Designation of Origin
The "Costa Grande" selection, used since the 80s for our wines, has been vinified and bottled separately, as a Cru, since the 2015 vintage. An average of 4000 bottles are produced per year.
Soil characteristics: The soil is composed of a calcareous marl with abundant clay and a small percentage of sandy red soils. Good thermal ventilation; It is located on a sheltered coast that on average can bring a slight early ripening even if exposed to the north-west.
Grapes with which it is produced:
Composed of 100% Sangiovese grapes. The vineyard was replanted in 2000 with mass selections from Nocio and some clonal selections to bring the planting density to 7000 plants per hectare.
Vinification: The grapes, harvested by hand and transported in crates, after destemming and soft pressing, are left to ferment in oak vats filled to no more than two-thirds of their capacity. Fermentation, carried out with native yeasts, lasts about a week at controlled temperatures of 28 to 30 degrees. Manual pumping over and punching down of the hat are carried out. Maceration continues, if necessary, for another 5/8 days after fermentation.
Aging: The Nobile "Costa Grande" is aged for the first year in 5 hl tonneaux and for the second in 25 hl barrels, a few months in cement tanks continuing in the bottle from 6 to 12 months before its release.
Optimal maturity: The aging potential of this Cru is a few decades, but the optimal ripening period we recommend varies, depending on the vintage, from the fifth to the eighth year after the harvest.
Image: Poderi Boscarelli
The "Costa Grande" selection, used since the 80s for our wines, has been vinified and bottled separately, as a Cru, since the 2015 vintage. An average of 4000 bottles are produced per year.
Soil characteristics: The soil is composed of a calcareous marl with abundant clay and a small percentage of sandy red soils. Good thermal ventilation; It is located on a sheltered coast that on average can bring a slight early ripening even if exposed to the north-west.
Grapes with which it is produced:
Composed of 100% Sangiovese grapes. The vineyard was replanted in 2000 with mass selections from Nocio and some clonal selections to bring the planting density to 7000 plants per hectare.
Vinification: The grapes, harvested by hand and transported in crates, after destemming and soft pressing, are left to ferment in oak vats filled to no more than two-thirds of their capacity. Fermentation, carried out with native yeasts, lasts about a week at controlled temperatures of 28 to 30 degrees. Manual pumping over and punching down of the hat are carried out. Maceration continues, if necessary, for another 5/8 days after fermentation.
Aging: The Nobile "Costa Grande" is aged for the first year in 5 hl tonneaux and for the second in 25 hl barrels, a few months in cement tanks continuing in the bottle from 6 to 12 months before its release.
Optimal maturity: The aging potential of this Cru is a few decades, but the optimal ripening period we recommend varies, depending on the vintage, from the fifth to the eighth year after the harvest.
Image: Poderi Boscarelli