The Boscarelli Prugnolo enhances the freshness of the fruity notes of Sangiovese, combined with the spicy character of the Mammolo variety. A pleasant wine, very fragrant and never banal. Produced since 1989 as a Rosso di Montepulciano, the wine has worn the current label since 2003.

Drinking window: Due to the wine's particular characteristic of fragrance, drinking is recommended within 4 to 5 years from harvest.

Soil type:The vineyards in Cervognano are planted on calcareous soil of alluvial-origin, that contains a good percentage of sand, silt and clay. The average density is 6000 vines per hectare.

Grape variety: The grapes are selected from the younger vines of different parcels that are rich in in aromas with less structure as we seek freshness, fragrance and drinkability. Its composition is Sangiovese Prugnolo Gentile with a little percentage of Mammolo.

Vinification: The grapes are picked manually in crates and after destemming and soft pressing, they ferment with indigenous yeast in steel vats, filled to no more than two-thirds of their capacity. The fermentation process lasts about a week at controlled temperatures between 26 and 29 degrees, with short manual pumping overs and punching downs of the must and pomace.

Ageing: The wine ages for several months in glass-lined concrete vats where malolactic fermentation occurs as well. Before bottling, the wine is lightly filtered and released the following March after harvest.