Boscarelli founder Egidio Corradi transplanted from Genova to Cervognano to establish this small family run cellar, and began producing vintages in the late 1960s. His daughter Paola De Ferrari Corradi a took over the reins of the estate in 1983 when her husband Ippolito died in a tragic car accident. At the time their children Luca and Nicolò were just 16 and 13 years old. As Luca and Nicolò became older and finished their studies, each decided to change career directions and join their mother at the winery which was being renovated with new equipment and design, and vineyard replanting and expansion.
We first met Nicolò at the San Francisco Gambero Rosso Tre Bicchieri tasting in 2011 when we were “blown away” by the winery’s 2007 Riserva (Black Label) which we learned was not imported into the US market. That same Spring we visited the winery and Nicolò and met his mother and brother. We also began lobbying for with the family and importer to increase availability and include the Riserva in their import portfolio to the United States. The “White Label” is the result of those efforts.
The historic core of the Poderi Boscarelli vineyards in Cervognano is planted on calcareous soils that are alluvial and sandy with good percentages of silt, clay, minerals and stony rocky variants depending on the layer. The average density is now 6500 plants per hectare. The Riserva comes from parcels that are at least 20 years old, and is a blend of 90% Prugnolo Gentile (Sangiovese), and 10% Colorino.
The grapes are picked manually and transported in crates .After de-stemming and soft pressing, they are fermented in oak vats filled to no more than two-thirds of their capacity. Indigenous yeast is used in the fermentation process that lasts about a week at controlled temperatures from 28 to 30 degrees. Short manual re-passing of must and pomace is completed in the initial phase. Pulping continues, if needed, for another 5 to 8 days after fermentation.
Nobile Riserva is aged in Allier and Slavonian oak casks of varying capacity ranging from 5 to 25 hectoliters, where malolactic fermentation occurs. Maturation takes from 28 to 32 months. The finished wine is rested and further refined in bottle for a few months before release. The wine is capable of aging for up to 20 years, but is best enjoyed within 5 to 10 years of its vintage date. 2016 was a very warm, dry vintage and is considered amongst the finest overall Tuscan vintages produced.