JAMES SUCKLING 94 POINTS - "An intense and perfumed wine full of violets, blood oranges, red cherries and pepper. The attack is soft, with a medium body, velvety tannins, crisp acidity and a savory finish. Juicy and delicious. Drink or hold."
- Aldo Fiordelli,
Senior Editor
The Uccelliera estate lies in the sunny, open hills of the Castelnuovo dell'Abate area, southeast of Montalcino. The Sangioveses here are on the richer end of the spectrum, along with fuller tannic structures, and that shows in Uccelliera's Rosso di Montalcino... but the house style of fruit purity and sauve textures are on clear display here! Let this open up in the glass or just decant the bottle, and enjoy with bold, savory flavors like aged cheeses and New York strip or ribeye steaks.
Rosso’s from Montalcino are, in essence, “baby” Brunello. If you’ve always been enamored with wine from Montalcino, Uccelliera has to be one of the benchmarks. The wine is 100% Sangiovese, but we’re talking about a different clone than what is used in Chianti. Here we get a wine that has more of everything and by that I mean breadth and amplification when compared to Chianti Classico (which is why Chianti producers make a Riserva). With Uccelliera’s it’s an unadulterated love affair. It’s fresh, rich, and powerful, but being a Rosso di Montalcino, just plain easy to drink!
The Uccelliera estate lies in the sunny, open hills of the Castelnuovo dell'Abate area, southeast of Montalcino. The Sangioveses here are on the richer end of the spectrum, along with fuller tannic structures, and that shows in Uccelliera's Rosso di Montalcino... but the house style of fruit purity and sauve textures are on clear display here! Let this open up in the glass or just decant the bottle, and enjoy with bold, savory flavors like aged cheeses and New York strip or ribeye steaks.
Rosso’s from Montalcino are, in essence, “baby” Brunello. If you’ve always been enamored with wine from Montalcino, Uccelliera has to be one of the benchmarks. The wine is 100% Sangiovese, but we’re talking about a different clone than what is used in Chianti. Here we get a wine that has more of everything and by that I mean breadth and amplification when compared to Chianti Classico (which is why Chianti producers make a Riserva). With Uccelliera’s it’s an unadulterated love affair. It’s fresh, rich, and powerful, but being a Rosso di Montalcino, just plain easy to drink!
