Vino Santo di Montepulciano Occhio di Pernice Familiae DOC - Boscarelli
 
The juice obtained from the pressing of mainly Sangiovese grapes and other complementary red grapes, dried naturally, is left to ferment in barrels made of different woods, with a capacity varying between 20 and 50 litres, sealed with sealing wax. The must, thanks to the presence of selected yeasts from production to production, ferments in an oxygen-free environment. The first opening of the caratelli occurs after approximately 4/5 years. During seasoning, according to tradition, temperature changes are important.
 
Type: Passito wine
Denomination: Vino Santo di Montepulciano DOC
Origin: Tuscany - Italy
Grape varieties: Sangiovese - others
Alcohol content: 12%
Format: 37.5cl
Allergens: Sulphites
Chalice: Small Tulip
Serving temperature: 12 - 14°C
 
Tasting Notes: Intense ruby red color, with a light sweet note. Fruity, spicy bouquet. Dry, satisfying and full-bodied taste.
 
Pairings: Accompanies mature cheeses, stewed meat, boiled meats. Also to be enjoyed with butter biscuits and dry cakes. Meditation wine to sip in company.
 
The Cellar: Boscarelli is a small and historic family business, a symbol for the entire Montepulciano area, the first to believe in the potential of an area so close to Montalcino. We are in fact about 300 meters above sea level, towards the Valdichiana, in a terroir where the microclimate is particularly suitable for the production of quality wines. At the helm of the winery are the grandchildren of the legendary Egidio Corradi, who founded the company in 1962. Among the rows, which extend for approximately 14 hectares, Sangiovese is the most present vine, with several clones. We then find other native varieties such as Mammolo Canaiolo and Colorino, together with renowned international varieties such as Merlot and Cabernet Sauvignon. The quality of all the production is very high, a reflection of impeccable work and continuous maximization of the expression of the different soils. The harvest phase differs depending on the ripeness of each grape, and even in the cellar the individual varieties ferment separately and this also happens for the ripening phase. A philosophy that requires a lot of work, but which allows the deepest character of each plot to be expressed.