Brunello di Montalcino, 2012


Wonderfully untamed and opulent, a complex array of wild berry fruits, griottes, smoke, spice and hints of balsamic. Powerful but well-balanced with cedar and salt notes playing foil to the rich fruit. A blend of vines with various exposures and soils centred on Castelnuovo del Abate on the south-east side of Montalcino. This is a warm part of Montalcino but the estate’s high vineyard range, from 150 to 350 metres above sea level, cool fermentations and use of large casks as well as small barriques, help to make this generous, ripe but supremely moreish and refined. The wine undergoes both fermentations in steel tank, followed by ageing for 36 months in a mixture of large slavonian oak cask and smaller French barriques, with an additional eight months finishing in bottle.

Contains Sulphites.

About Uccelliera

The estate's name, Uccelliera, which means aviary in Italian, most likely stems from the middle ages when falcons were raised in the area. The owner, Andrea Cortonesi, is the only son of a farming family and has worked in the fields since he was a teenager with his father. In 1986 he managed to purchase 4ha of house and garden including half a hectare of old vines, and straightaway he planted two hectares of vines and now farms a total of 6ha of vines. The estate comprises vineyards with various exposures and soils centred in Castelnuovo del Abate on the south-east side of Montalcino. Vineyard managment is as natural as possible and there is minimum human intervention in the cellars. The wines are fermented in steel then aged in a mixture of large oak cask and smaller barriques (36 months for the Brunello) followed by several months finishing in bottle. These are thoroughly complete, moreish and rewarding wines from an estate that, in the last 5-10 years, has become one of the region's very best.

Appellation: Brunello di Montalcino

An important Tuscan DOCG known for the production of intensely powerful red wines made from the Brunello clone of Sangiovese which reaches levels of richness and structure not found elsewhere in Tuscany. The climate is arid and warm though cooled by a maritime breeze from the south west. The zone is essentialy split into two: a warmer southern region that producers earlier drinking, fuller wines, and the Northern, higher altitude zone on Galestro soils that produces more aromatic, finer examples. Brunello di Montalcino wines are released four years after the harvest, following extended ageing in cask, normally around three years. Rosso di Montalcino is the younger stablemate of Brunello; always 100% Sangiovese but bottled and released after only one year of ageing. Rossos are usually lighter and more approachable young than the famously long lived Brunellos.

Grape Type: Sangiovese

Meaning Blood of Jove, or Jupiter, Sangiovese is the noble grape of Chianti, Carmignano, Brunello di Montalcino and Vino Nobile de Montpulciano. A fussy grape to grow, but when done properly can produce some of the world’s most enthralling red wines. It can produce lively, sappy young reds with juicy, cherry flavours, as well as more concentrated, long-lived, oak-matured reds with superb, savoury, herb and spice flavours. Quality has soared over the last year as productive clones have been grubbed up and since the old practices of blending it with weak, lean white grape varieties have died down.