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Uccelliera, Brunello di Montalcino 2012

£85.00

Type:
Red
Grape:
Sangiovese
Country:
Italy
Region:
Tuscany
Vegan:
No
Area:
Brunello di Montalcino
Organic:
No
ABV:
15%
Winemaker:
Andrea Cortonesi
Bottle Size:
75cl

Description

A Complex nose full of primary fruity notes along with some herbal spiciness. Red and black fruits emerge, with wonderful forest floor and leathery undertones. Palate is supple and soft with ripe tannins and well-integrated oak. Still very lively considering the age. The vineyards are in Catelnuovo dell’Abate, south-east area of Montalcino. The joint influences of Mount Amiata and the river Orcia's proximity, creates the ideal micro climate for viticulture.

Deep ruby with bright bricky tinges. Deep, ripe nose with earthy dried-cherry notes. A touch of tar and then mouth-filling fruit supported by lashes of grainy tannins. Impressive depth and length. While this is firmly in the dried-fruit spectrum, it still is complex, although I wonder what its life span will be. Walter Speller, Jancis Robinson.com (17)

Production Notes
Producer
Delivery Information

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

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.

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