# Brunello di Montalcino Uccelliera (2019)

- **Producer:** Uccelliera
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Tuscany, Italy
- **Style:** Classic
- **Average price:** €64
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, ripe fruit, red cherry, black cherry, anise, cedar, liquorice, cloves, vanilla, forest floor, mocha, cooked fruit, dried fruit, leather, espresso, earth

## About this wine

Brunello di Montalcino Uccelliera 2019 is a 100% Sangiovese wine from the Uccelliera estate in Montalcino, Tuscany. The estate's vineyards, planted between 1975 and 2000, are situated at elevations of 150-350 meters and feature calcareous-clayey soils rich in minerals. Vineyard work is performed entirely by hand, with a focus on balanced fruit and naturally low yields. The estate is noted as 'Practicing Organic'. Andrea Cortonesi, the owner, is recognized for his artisan approach, aiming for the maximum expression of his wines through meticulous vineyard and cellar practices. The name 'Uccelliera' has historical ties to the region, possibly relating to falconry.

## Interesting facts

- The name 'Uccelliera' translates to 'aviary', possibly referencing medieval falconry.
- Vineyards range from 1975 to 2000 plantings, offering mature Sangiovese.
- Vine density is carefully managed, yielding naturally low amounts of fruit per plant.
- The estate is 'Practicing Organic', emphasizing natural vineyard practices.

## Food pairing

The wine's full body and firm tannins are well-suited to rich, protein-heavy dishes, where they can cut through fat and complement the savory character of meats. The wine's inherent complexity and earthy notes can harmonize with slow-cooked dishes and aged cheeses.

## Wine making process

The Brunello di Montalcino Uccelliera 2019 begins with hand-harvested and selected Sangiovese grapes. Destemming is performed with the aid of dry ice to prevent oxidation. Alcoholic fermentation is spontaneous, utilizing indigenous yeasts at cool temperatures (12°C to 27°C) over 25-30 days with frequent pump-overs. Malolactic conversion occurs in stainless steel tanks. The wine then ages for a minimum of 24 months in a mix of Slavonian and French oak barrels of varying sizes, followed by at least six months of bottle refinement. The average annual production is approximately 2,500 cases.