Rosso di Montalcino, 2015


Rich, exuberant and juicy red fruits infused with herb, smoke and spice. Characterful without being too wild and with lovely sweet fruit offset by a background earthiness. Fermentations are carried out in steel followed by ageing in small barrels and large casks for ten months, with a further finishing in bottle for five months.

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: Tuscany

Tuscany (or Toscana) is a large region made up of many significant smaller areas that are known across the world for the level of quality that they produce. Brunello di Montalcino, Bolgheri and Chianti can both be found here as well as the infamous "Super Tuscans".

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.