Rosso di Montalcino DOC 2023 Uccelliera

What kind of wine is it

Uccelliera's Rosso di Montalcino is made from Sangiovese grown in Montalcino. Its style displays elegance and easy drinkability, with a balanced structure and fine tannins. Stainless steel vinification at a controlled temperature and aging in oak barrels and bottles bring together fruity and spicy aromas, offering a precise profile that enhances both sense of place and pleasantness.

Where it comes from

Uccelliera’s vineyards are located in Castelnuovo dell’Abate, facing towards Monte Amiata. The soils are clayey and sandy, with a loose texture that encourages both drainage and aromatic concentration. The plots are situated between 150 and 350 meters above sea level, and ripening occurs at different times, resulting in a clear-cut aromatic profile. Uccelliera’s experience brings out the nuances of the Montalcino terroirs.

How it is produced

Harvesting of the Sangiovese grapes preserves freshness and aromatic integrity. After destemming, fermentation takes place in temperature-controlled steel tanks, with a short maceration on the skins to extract color and fine tannins. The wine matures for a few months in French and Slavonian oak barrels, then rests at least four months in the bottle, achieving balance among aromas, structure, and freshness.

Tasting notes

The color is a brilliant ruby red, with the transparency typical of Sangiovese. The nose reveals clear floral notes, cherry, and light spices reminiscent of pepper and well-integrated oak. On the palate, the entry is smooth and well-defined, good acidity supports the sip, and evenly distributed tannins lead the finish. The aftertaste stays fresh and harmonious, with lasting fruit and spice and an inviting persistence.

Pairings

This Rosso di Montalcino pairs well with cured meat appetizers, crostini, and meat dishes, where its freshness balances the richness. It goes well with grilled meats like sausage and ribeye, thanks to its proportionate structure and clean finish. For traditional pairings, try it with pici pasta with wild boar ragù, roast pork, and a board of aged pecorino.

When to serve

Uccelliera's Rosso di Montalcino is suitable for everyday meals and more refined occasions, when seeking a balanced and fresh red. Serve at 16–18 °C in medium-sized glasses, allowing a brief aeration to expand its aromatic range. Its structure and barrel aging support good cellar evolution for a few years, with progressive integration of spice and tannins.