Located in a hilltop village in the southern of Montalcino overlooking the ancient volcano of Mount Amiata, Uccelliera started as a 4 hectares estate established by owner and winemaker Andrea Cortonesi, with less than one hectare planted with vines.
Currently the property farms 10 hectares of vines almost all planted to Sangiovese. The vineyards have between 5 and 45 years of age grown on sandy and loam soils with varying altitudes between 150 and 350m above sea level. The vineyards are grown following the principles of sustainable agriculture.
The Estate produces 5 wines, 3 of them made exclusively from Sangiovese and some small parcels of Cabernet Sauvignon and Merlot are blended with Sangiovese to make the estate IGT blends.
Brunello di Montalcino
100% Sangiovese. The Brunello is made from around 7ha of vines planted between 1975 and 2000. All destemmed and cooled down with dry ice to avoid oxidation. The grapes are macerated at low temperature for 7-8 days to allow the development of indigenous yeast. The fermentation starts naturally at about 12C up to only 27C and lasts for 25-30 days with frequent pump overs. After racking off the vats the malolactic conversion occurs in stainless steel tanks, and the wine is transferred to Slavonian and French oak of various sizes for 24 months for maturation. The wine spend another 6 months in bottle before being release to the market.