Brunello di Montalcino, 2011


Rich, ripe and bold. Sumptuous, full-bodied fruit flavours of strawberries and plums, mixed with salt, spice, tobacco and undergrowth characteristics, finishing on notes of kirsch and crème de mure. A wine that wears its heart on its sleeve. 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, Pertimali being amongst them.